Jugged venison (2)
Instructions
Cut deer meat into pieces and let it marinate for at least 12 hours in a bowl where you poured the wine and added spices, a stick of celery cut into pieces, two slices carrots, an onion and a clove of minced garlic, some Sage leaves and two bay leaves, salt and pepper.
Turn the pieces occasionally.
Remove the meat from the marinade, sgocciolatela and dry.
In a saucepan heat three tablespoons of olive oil and 50 g of butter, add the Diced Bacon and, when she became crispy, saucepan, heat the meat.
Add a pinch of nutmeg, cinnamon and one two cloves, adjust the salt.
Add the marinated vegetables and heat for 10 minutes.
Pour the marinade liquid, bring to a boil, lower the heat and Cook, covered, for a few hours.
Puree the sauce and serve the venison with sauce aside.
Accompanying wines: Gattinara DOCG riserva "," Vino Nobile Di Montepulciano "DOCG Taurasi Riserva DOCG.
