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.
Servings Prep Time
2people 40minutes
Cook Time Passive Time
150minutes 24hours
Servings Prep Time
2people 40minutes
Cook Time Passive Time
150minutes 24hours
Ingredients
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.
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