'Roe deer alla montanara'

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

1 kg roe leg pulp,

50 g of butter,

100 g fresh or dried porcini mushrooms,

1 onion,

1 carrot,

3 cloves of garlic,

2 bay leaves,

chives,

sage,

½ litre of white wine,

2 tablespoons vegetable broth,

salt,

pepper.

Introduction

All the game of fur needs marinating, or to rest with other products of the forest and red wine. An ancient recipe involved the preservation of roe deer meat in oil. Even older (dating back to documents of the fifteenth century) the recipe of roasted roe deer. There is also a tasty recipe of roe deer carnic.

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