Roe deer stewed in the Trentino style
Capriolo in Umido alla Trentina
Roe deer stew slowly cooked in red wine, with herbs, reduced stock and polenta yellow of Storo.
The roe deer stewed at thirty it's a main course game with an intense structure, designed for a warm and substantial service. The pulp, cut into bite-sized pieces, acquires depth thanks to the browning and red wine, while the battuto Of lardo, the butter and the vegetables create a rich and fragrant base. Bay leaf, rosemary and juniper berries They complement the strong flavor of the meat without overpowering it; the tomato contributes color and harmony to the sauce. The long cooking time over low heat It tenderizes the venison and gradually concentrates the seasoning, which is then filtered to obtain a smooth consistency. On the table, the polenta yellow Storo offers a soft and rustic base, suitable for collecting the pan juicesThe recipe is listed as a traditional Trentino preparation in the information provided.
Instructions
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Prepare the meat
Thoroughly wash the venison, pat it dry, and cut it into bite-sized pieces. Lightly flour each piece, shaking off any excess. The meat should be lightly coated, with no flour buildup that could cause lumps in the meat. pan juices.
Prepare the soffritto
Finely chop the onion, carrot and celery. In a baking pan large melt the battuto Of lardo with butter and (1.69 fl oz) 5 cl of extra virgin olive oil. Add the vegetables and sauté them over medium heat until they become soft and shiny, without letting them darken or burn.
Brown the roe deer
Add the floured morsels to the soffritto Brown them carefully, turning them several times. Continue cooking for a few minutes, until the surface of the meat turns a uniform golden brown: thorough browning concentrates the juices and prepares the meat for the long cooking process.
Deglaze with wine
Pour the red wine over the well-browned meat and raise the heat slightly. Let the alcohol evaporate, stirring until the pungent aroma of the wine fades and the bottom sizzles gently. Don't continue cooking until the liquid has reduced.
Add herbs and tomato
Join the bay leaf, The sprig of rosemary, some juniper berries, tomato, salt and pepper. Stir to distribute the aromas and let it cook briefly, until the sauce takes on a more intense colour and the scent of rosemary and juniper berries it becomes evident.
Cover with the broth
Pour in the broth until it covers the meat. Bring the liquid to a boil, then reduce the heat: it should maintain a light, constant simmer, not a lively boil. Make sure the pieces remain submerged in the pan during cooking.
Cook slowly
210 minCover the baking pan and cook over low heat for about three and a half hours. Check the liquid level periodically and add more broth if necessary to prevent the meat from drying out. The venison is ready when it's tender and the stock appears flavorful and partially reduced.
Filter and serve
Once cooked, remove the meat from the baking pan and pass the sauce through a sieve to obtain a smooth sauce free of aromatic residues. Combine the venison with its sauce and serve with the classic polenta yellow Storo, letting the sauce envelop the meat.
Chef's Tips
Keep cooking gently and monitor the bottom: add hot broth only when needed, so the meat stays tender without excessively diluting the sauce.
Ingredients
- Ingredients for 6 people
- (2.65 lb) 1.2 kg of venison pulp
- (1.76 oz) 50 g of battuto Of lardo (cured pork fatback)
- (1.76 oz) 50 g butter
- (1.69 fl oz) 5 cl extra virgin olive oil (3.17 pt) 1.5 liters broth
- (6.76 fl oz) 20 cl red wine
- (1.76 oz) 50 g tomato
- 1 onion
- 1 carrot
- 2 celery stalks 1 bay leaf
- 1 sprig of rosemary juniper berries
- extra virgin olive oil
- salt and pepper
Can't find it in the US?
- roe deerMostly online
Venison
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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