Peverada for Game

Peverada per Selvaggina

Creamy Venetian sauce made with chicken livers chicken, vinegar, white wine and broth, ideal with game.

4 servings

Easy

Veneto

EasyVeneto

Peverada for game is a thick and tasty sauce, designed to accompany strong-tasting meat dishes. The base of chicken livers chicken offers a full texture and an intense note, while the white wine and vinegar introduce a acidic component useful to balance the richness of the seasoning. day-old bread grated cheese helps to bind the sauce and make it creamy, without turning it into a liquid preparation. The technique requires careful processing of the chicken livers, first crushed and then passed, so as to obtain a uniform texture. The final cooking must develop a controlled boil and bring the mixture At the right density, maintaining the balance between softness, flavor, and liveliness. Peverada is part of the Venetian gastronomic tradition.

Instructions

Voice reading

6 steps · natural Italian voice

Cook the chicken livers

Break it up chicken livers of chicken and cook them in saucepan with butter. Continue cooking until they are well cooked and lightly browned, without leaving any raw parts in the center. The butter should coat the chicken livers and remain fragrant, without darkening excessively.

Pesta i chicken livers

Transfer the chicken livers cooked in a mortar and crush them until you get a mixture as homogeneous as possible. Work carefully to break up the fibers and transform the meat into a fine mass, suitable for the creamy base of the peverada.

Pass by the mixture

Pass the chicken livers crushed to the food mill and collect the past in one saucepanComplete this stage when the consistency appears uniform and free of large fragments: a fine grain will allow the sauce to bind better during cooking.

Combine the ingredients

Add to the past the day-old bread grated cheese, vinegar, white wine and a ladle of broth. Season with salt to taste and pepper, then mix to distribute the ingredients. The mixture It should be fluid but already slightly thickened, without visible lumps.

Let the sauce thicken

Bring the saucepan on the heat Bring the peverada to a boil, stirring regularly. Continue cooking until the sauce reaches a creamy, smooth consistency; the boil should be evident but controlled, while the bread helps give it body without making it dry.

Served with game

Remove the peverada from the heat when it's creamy and well-combined. Serve it hot as an accompaniment to game, distributing it alongside the meat to enhance its flavor with its soft texture and savory, acidic, and aromatic profile.

Chef's Tips

Pass the chicken livers first with the mortar and then with the food mill, so the sauce is uniform and creamy, without coarse residues.