Red wine suede
Instructions
Prepare the marinade: in a bowl, pour the wine must be of good quality, add two cloves, juniper berries, two bay leaves, a stick of celery, carrot and onion, salt and pepper.
The leg cut into small pieces, place in a bowl so that the liquid covers them and leave them to marinate in a cool place but not in the refrigerator for at least 12 hours.
Drain the pieces, put them in a saucepan with a knob of butter and three tablespoons of olive oil, let them Brown.
When they took color add vegetables, spices and wine marinade; unite also Apple peeled and cut into pieces.
Cook at very low heat for 2 hours.
Withdrawn from heat, arrange the chamois on the serving dish.
Dilute cooking, having filtered the strainer, with a little warm water if it is too dense, let it warm up and pour it over the meat.
Serve this dish hot.
Accompanying wines: Barolo Riserva "DOCG Brunello Di Montalcino DOCG" reserve "," Reserves "Taurasi DOCG.
Ingredients and dosing for 6 persons
- 1 leg of chamois
- 1 bottle of barolo wine (or nebbiolo wine)
- 1 apple
- 2 cloves
- 1 costa of celery
- 1 carrot
- 1 onion
- 2 leaves of laurel
- Some berries of juniper
- 1 walnut butter
- 3 tablespoons of olive oil
- Salt
- Pepper