Roe deer in spicy sauce
Instructions
Maturation: indispensable in Bowl with olive oil and spices, but never in the refrigerator.
Sprinkle the meat with carrots, an onion, a stick of celery, bay leaf, parsley, chopped, add the cloves, juniper berries and a clove of crushed garlic, cover with red wine, salt, pepper and let marinate for a day.
FRY in a saucepan the remaining sliced onion with butter, combine the meat, letting it flavour, add another clove of garlic, Rosemary, Sage, marjoram, chopped Bacon and tomato pulp; season with salt and spices, add paprika, moisten with a little wine and cook slowly until the meat is tender.
Drain the meat on a serving dish; pass the sauce to go order, continue it in the saucepan, incorporate the cream, bring to the boil and pour it over the meat.
Serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of venison meat
- 2 onions
- 1 carrot
- 1 costa of celery
- Few sprigs of parsley
- 1 leaf of laurel
- 1 clove
- Some berries of juniper
- 200 g of tomato pulp
- 80 g of butter
- 50 g of bacon
- 2 cloves of garlic
- 1 sprig of rosemary
- Some leaves of sage
- 1 pinch of marjoram
- Pin 1 of paprika
- 1/2 cup of cream
- Red wine
- 1 pinch of spices
- Salt
- Pepper