Stewed roe deer

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

1 kg of roe deer,

3 onions,

a few sprigs of rosemary,

powdered cinnamon,

½ litre of white wine,

salt,

pepper.

For the sauce:

2 onions,

the liver of the roe deer,

1 glass of white wine,

30 g of butter.

Introduction

Although the ideal cooking of game would be on the spit, in order to reduce the amount of fat, the stewed roe deer recipe has now become part of the classic cooking systems for this type of meat. Each hunter has his own recipe and everyone believes that his own is the only valid. This is ours.

Preparing

This content is not public. Log in to see the recipe preparation.

To add a reviewLogin

No review found Sign in to leave e review

Linked products