Suede salmi
Instructions
To prepare this particular casserole you can use any part of Suede, with the only careful to remove all the fat from the meat.
Then proceed as follows: you put the meat, cut into small pieces, melt into the wine which must be-possibly-rather dark and alcohol.
You big mince an onion with a handful of basil leaves and a sprig of thyme.
You falling apart the liver, the lung and the heart of chamois.
The whole, chopped meat, and offal, reshuffled in the wine, let in fusion in a covered container for four or five days.
To cook the meat so ready, in a pot, you face before the sauce with the butter (or margarine) and the onion.
Very well browned, add slowly the wine of infusion, by joining a teaspoon mixed spices and nutmeg.
Then, let it cook, from an hour to an hour and a half, depending on the age of the chamois.
If the Salmi dries too, verses as ready-made broth until the sauce becomes more often.
You serve with polenta, maybe the black and yellow mixed, or toast, or better, with crustùn de sègal a la cuntadina.
Ingredients and dosing for 6 persons
- 2000 g of chamois meat
- 200 cl of red wine
- 1 1/2 of onion
- 1 seedling of basil
- 1 sprig of thyme
- Suede liver
- Suede lung
- Suede heart
- 150 g of butter
- 1 tablespoon of mixed spices
- 1/2 nutmeg
- Broth