Camoscio in Salmi

Camoscio in Salmi

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Ingredients

• 4 x 1 cm (1/2 inch) thick slices from a venison leg or fillet, weighing a total of 600g (1 lb 5 oz)
• Seasoned plain flour for dusting
• 45g (1 1/2 oz) butter
• Salt and pepper to taste
Sauce
• 1 small onion, sliced
• 115g (4 oz) pancetta affumicata
• 350g (12 oz) wild mushrooms, cleaned and sliced
Marinade
• 1.2 litres (2 pints) good red wine
• 1 small onion, chopped
• 5 bay leaves
• 1 sprig fresh rosemary
• 2 garlic cloves, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 sprig fresh thyme
• 10 juniper berries
• 1 tbsp black peppercorns, split

Instructions

1. Mix the marinade ingredients together and marinate the venison for three days before you want to cook the dish. The meat has to be marinated for quite a long time in order to mute the intensely gamey flavour of the flesh and make it more tender.
2. Take the meat from the marinade, keeping the marinade to add to the sauce later, and dry with a cloth. Lightly dust the slices with seasoned flour and then fry for five minutes in the butter until brown on each side. Put aside and keep hot.
3. In the same butter, fry the sliced onion and the pancetta pieces. Now add the mushrooms and fry all together for a few minutes until golden. Add 300ml (10 fl oz) of the strained marinade, and allow to bubble and reduce briefly. Add the venison pieces, coat with the sauce, and serve with grilled or fried polenta.

Nutrition

Calories

2017 cal

Fat

71 g

Carbs

68 g

Protein

101 g

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