Roe Deer in Wet

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

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