Roe Deer Offal stewed

Rinse the venison giblets thoroughly under running water, then rinse them with the vinegar recommended in the recipe. Drain well and dice them into evenly sized pieces: uniform size promotes even cooking and ensures tender morsels in the sauce.

Finely chop the onion, carrot and celery stalkPour a little extra virgin olive oil into a saucepan, add a knob of butter and let the chopped mixture wilt over medium heatCook until the vegetables are soft and lightly browned, without letting them brown or burn.

Add the diced giblets to the hot stock and brown them, stirring carefully. Keep the heat high enough to evaporate the surface moisture and continue cooking until the meat turns a uniform golden brown. This step concentrates the flavors and prepares the base for cooking. stewed.

Season with salt and pepper, then add some whole clove and a piece of cinnamon. Distribute the spices in the saucepan and let them heat briefly: the aroma must become perceptible, without the aromas taking on color or covering that of the meat.

Pour a good glass of dry white wine and raise the heat to promote evaporation. Stir and cook until the alcoholic smell fades and the stock becomes concentrated again, with the liquid reduced around the meat and without excess moisture in saucepan.

Join the canned whole peeled tomatoes Add a few ladles of broth, adjusting the amount so the giblets are submerged in a moist sauce. Stir to combine the seasoning and bring the liquid to a steady, gentle boil, so the cooking process continues without quickly drying out the sauce.

Continue cooking over medium heat until the giblets are fully cooked and the sauce appears thick and full-bodied. Stir occasionally and add more broth only if the sauce tends to dry out before the meat has reached the desired consistency. Serve hot in a nest of polenta tender.