Stewed roe deer
Preparation 10min, cooking 2 hours, medium difficulty
1,5 kg of venison meat, 3 tablespoons of flour, 2 stalks of celery, 2 carrots, 2 onions, 2 bay leaves, some juniper berries, 8 tablespoons of extra virgin olive oil, 1 glass of red wine full-bodied, salt.
Clean the celery, carrots and onions and cut everything into small pieces, then brown them in a saucepan with 2 tablespoons of oil, also adding the bay leaves and juniper berries and stirring with a wooden spoon.
Meanwhile, cut the meat into pieces, flour them and then just brown them in a pan with 2 tablespoons of oil. Then transfer them to a pan in which you have poured the remaining oil and the vegetables brown, place in the oven at 220 ° C and brown the pieces of meat, turning them often.
When they are golden, add half the wine, let it evaporate, turning the meat often, then add salt and cook for a total of about 2 hours, wetting from time to time with a little water and a little wine. remained, until exhaustion. Serve hot.
You May Also Like ..
