STEWED VENISON

The stewed venison is a delicious meat, to be cooked for special occasions, with a simple recipe to prepare but very long to prepare, both for the marinating times, 24 hours, and for cooking, from two hours and half to three hours. The dish is to be combined with an important wine, an aged reserve with tertiary tastes, with a ripe bouquet of black and deep forest fruits, mushrooms and tertiary aromas, such as coffee and damp earth. Use the same wine, if possible, also for marinating.

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STEWED VENISON

The stewed venison is prepared to celebrate a great wine, and requires a very long preparation, but with a very simple recipe to prepare.

Course

Second Course

Cuisine

Italian

Keyword

Venison

Prep Time

40 minutes

Cook Time

150 minutes

Passive Time

24 hours

Servings

people

Ingredients

• 450 g Venison fillet
• 300 g Tomato sauce
• 400 ml Red whine Reserve
• 70 g bacon diced
• 2 stalk celery
• 2 carrot
• 1 Onion white
• 2 cloves garlic
• 3 cloves
• 3 bay leaves
• 1 g thyme dried
• 1 g rosemary dried
• 1 tuft parsley fresh
• 2 pinch salt
• 6 tbsp olive oil extra virgin

Course Second Course Cuisine Italian Keyword Venison Prep Time 40 minutes Cook Time 150 minutes Passive Time 24 hours Servings people Ingredients 450 g Venison fillet 300 g Tomato sauce 400 ml Red whine Reserve 70 g bacon diced 2 stalk celery 2 carrot 1 Onion white 2 cloves garlic 3 cloves 3 bay leaves 1 g thyme dried 1 g rosemary dried 1 tuft parsley fresh 2 pinch salt 6 tbsp olive oil extra virgin

Instructions

1. Start from the marinade, to begin the day before. Place the meat in a bowl (1). Then add the cloves (2) and parsley (3).

   
2. Add the laurel (4), the dried rosemary (5) and the dried thyme (6).

   
3. Wash one stalk of celery (7) and cut it into large pieces (8), then add in the bowl (9).

   
4. Peel one carrot (10), cut it into large pieces (11) and add them to the meat (12).

   
5. Peel a clove of garlic (13), and put it in the bowl (14). Then add a pinch of salt (15).

   
6. Peel the onion (16) and cut a half, to use it now, while the rest will be used for the next day. Cut a half into large pieces (17), and add to the bowl (18).

   
7. Finally pour the wine into the bowl (19), to cover completely the meat (20). Let rest the meat in the fridge (21), covering it, for 24 hours.

   
8. The following day, you can cook the venison. Place the half of the onion on the cutting board, peel it (22), chop it (23), and leave aside (24) in a saucer.

   
9. Wash one stalk of celery (25) and chop it (26) finely. Leave apart (27) in a saucer.

   
10. Peel one carrot (28) and grate it (29), then leave aside in a saucer (30).

    
11. In a large pot pour six tablespoons of extra virgin olive oil (31) to heat over medium heat. Once hot, add the chopped onion (32), and the chopped celery (33).

    
12. Add also the grated carrot (34). Peel the other clove of garlic (35) and put it in the pot (36) to brown.

    
13. In the meantime let drip the meat from the marinade in a sieve. Place it on the cutting board (37), and cut it into small pieces (38), to leave in a saucer (39) apart.

    
14. Stir the sauté (40) and pour a little hot water inside (41). Let go for a few minutes and then add the venison (42).

    
15. Mix well (43) the meat in the sauté, and add two bay leaves (44) letting take the color on the meat for five minutes. Then add also the diced bacon (45).

    
16. Stir (46) letting melt the fat of the bacon for 15 minutes. Then lightly salt (47) the meat, not too much because the bacon is already salted, and cover with a lid (48) to cook for another 15 minutes.

    
17. After 15 minutes add the tomato sauce (49), sprinkle it lightly with some salt (50) and then stir (51). Cover again with the lid and let it cook for about two hours. If the sauce dry too much, pour some hot water. After two hours, turn up the heat to reduce the sauce before to serve hot on the table.