Venison chops allo stelvio
Instructions
You cut a square piece of venison chops and then take to marinate for 24 hours in white wine with the addition of all perfumes: thyme, dill, marjoram, carrots, celery, escalogne, Laurel, Rosemary, Sage, etc.
removed from the marinade, dry them and then FRY them infarinandole in fresh butter.
Add marsala wine and add a struck of lard.
Finally, cover everything with the marinade sauce passed to a strainer and bring to boiling.
You serve with rice pilaf.
Ingredients and dosing for 4 persons
- Some of venison chops
- White wine
- Thyme
- Juniper
- Marjoram
- Carrots
- Celery
- Escalogne
- Laurel
- Rosemary
- Sage
- Fresh butter
- Marsala wine
- 1 struck of lard