Roe deer with porcini mushrooms
Preparation 20min, cooking 2h 20min, Medium difficulty
800 g of venison shoulder, 400 g of tomatoes, 300 g of porcini mushrooms, 60 g of lard, 1 tablespoon of chopped parsley, chilli powder, salt. For the marinade: 1/2 l of dry red wine, 2 sprigs of thyme, 2 bay leaves, 1/2 orange, a piece of hot pepper.
Cut the shoulder of venison into pieces and put them in a bowl; add the wine, thyme, bay leaf, grated orange peel and chilli, cover and marinate for 6 hours.
Wash the tomatoes and pass them. Clean the mushrooms, cut them into slices and sauté them in a pan with a spoonful of lard for a few minutes, then season with salt.
In another pan, sauté the pieces of venison with the remaining lard and, when they are golden, put them in a saucepan with the filtered marinade wine.
Let the wine evaporate and add the mushrooms, the tomato pulp, a pinch of salt and one of chilli pepper, half a liter of water, cover and cook over low heat for about 2 hours, adding a little more hot water if you need it. . Serve the meat with the sauce and sprinkled with chopped parsley.