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Roe deer in salmì
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
800 g of roe deer pulp,
1 onion,
1 stalk of celery,
1 carrot,
1 tablespoon chopped parsley,
1 sprig of rosemary,
2 leaves of sage,
1 bay leaf,
1 clove of garlic,
1 litre of red wine,
3 tablespoons extra virgin olive oil,
½ tablespoon of flour,
salt,
pepper.
Introduction
Poachers were once punished with severe penalties, certainly not out of pity for roe deer, pheasants or wild boar, but because the game could only be hunted by the lord. These restrictive rules, which apply practically throughout Europe, have also led to a certain uniformity in game recipes. At the base, however, there is always the maturation.
Preparing
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