Roe Deer in Wet

Preparation:
Clean the vegetables, cut them into small pieces and roll them in the oil, mix and season with a few bay leaves and juniper berries;
Cut the venison pulp into pieces, flour them and brown them in a pan with a little extra virgin olive oil;
Pour the previously prepared vegetables into a pan, the pieces of browned venison, and add plenty of oil; add salt and put in a hot oven; after about 15 minutes mix and sprinkle with red wine;
When the wine evaporates, finish cooking, stirring the roe deer often, wetting it with wine and water;

Serve accompanied by polenta or boiled potatoes.

Recipe for: 6 Guests

ingredients:

• 1,5 of venison pulp
• 2 stalks of celery
• 2 carrots
• 2 onions
• 2 bay leaves
• a few Juniper berries
• wheat flour
• Red wine
• extra virgin olive oil
• a pinch of salt