Venison stewed in red wine is a dish with all the flavor of a particular tasty meat, but not overly gamey. It is great served with hot polenta or with roasted bread and paired by a full bodied red wine
Preparation and cooking: 3 hours
Level of difficulty: Medium
- 600 gr. deer meat cut into small pieces
- 100 gr. of bacon
- 1 onion
- 1 carrot
- Some laurel leaves
- Some Juniper berries
- Half a liter of red wine
- Olive oil
- Salt and pepper
The day before making the stew, marinate the meat in 3 cups of the wine.
When ready to cook, drain off the wine and reserve it. Dry the meat on paper towels and set aside.
In a large pan, in eight tablespoons of olive oil fry a crunch of bacon, onion and carrot. Cook until they are soften and add the meat, the laurel leaves, a teaspoon of juniper berries, salt and pepper.
Brown the meat, pour red wine and let it cook gently. Add some warm broth if necessary.
Serve with hot polenta, slices of roasted bread, pairing with Chianti Classico DOCG