Jugged venison (3)
Jugged venison (3)
Jugged venison (3)
5
1
Stefano Moraschini
Shred the parsley, carrot, celery, onion, 1 clove of garlic.
Cut the meat into pieces and put it to marinate for 3 days with vegetables, herbs, spices, salt, wine, vinegar.
In a saucepan heat butter and oil; lay the drained and dried ROE; aside to narrow the marinating liquid, add the venison and cook for 2 hours.
Calories calculation
Calories amount per person:
580
Ingredients and dosing for 6 persons
License
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