Veneta-style venison salmì
Preparation: 35min. Cooking: 1 hour 40 min. Difficulty: Medium
1 Kg. Roe deer; 2 l of red wine; 300 gr. red vinegar; 1 onion; 1 carrot; 1 stalk of celery; 1 sprig of parsley; 1 bay leaf; 3 cloves; 1 sage leaf; 1 small sprig of rosemary; 1 clove of garlic. A pinch of cinnamon. 200 gr. butter. 200 gr. seed oil. Salt and Pepper To Taste
Wash and cut the venison meat into small pieces and place in a large bowl. Clean, chop the vegetables and place them in the bowl with the meat. Coarsely chop the herbs and mix them with the meat and vegetables. Cover meat, vegetables and herbs with wine and vinegar, season with salt and pepper and mix well.
Let the meat marinate in the refrigerator with the lid on for three days. Drain the meat and separate it from the herbs and vegetables that you will put in a separate pan. Collect the onion and slice it thinly.
Melt the butter with the oil and lightly brown the venison and onion. Continue cooking the meat over low heat and covered pan, sprinkling with broth if necessary. Separately, cook the vegetables and herbs with the wine from the marinade until it has thickened.
When the sauce has reduced the marinade, pass it through a sieve and add the cream obtained to the meat. Continue cooking the venison with the sauce over a low heat until the meat is sufficiently tender. Serve hot accompanied with a good polenta.