begin by saying that this dish was very successful from when cooked the first time with "H". In practice there in the cell 'at least 400/500 pounds of frozen meat of all kinds including deer, honest, not that it is cooked all game in my life so when you asked me I was going a little panicked! Emmo 'that I'm co deer !?!?! Usually we make a ragu how I taught Giorgio Locatelli or ravioli but I'm around er foreman wanted a single dish for dinner and could not be seen pasta that does not eat carbohydrates at night. At one point I remembered that I made a stew of wild boar in a gastropub in London in 2000/2001 so I decided to adapt the recipe using venison instead of the boar
:-) The result is a bomb in practice have been licked well plate.
Ingredients 500 grams of deer into pieces 1 large carrot
1costa
of celery 1 leek
2 bay leaves 5 juniper berries 1 clove garlic
5 sage leaves 2 cups red wine 1 tablespoon butter
a spoonful of potato starch
A
piece of cinnamon 1 / 2 tablespoon salt
1 / 2 tablespoon peppercorns
150/200 grams of dark chocolate 70%
truffle oil
The part of the deer that I used was the shoulder does not matter the quality of the cut as the final result and 'a bit like a stew so you can use spare meat with fat or gristle. First we go around the pepper, with salt, juniper and garlic with a mortar until a thick paste. Put oil in heated pan and when hot put the diced vegetables and sauté them until they are well polished and then remove from pan and set aside. Now put the deer into pieces in the pan and fry together with the pasta that you have prepared in mortatio with a piece of butter and when well browned add the vegetables and the starch and mix well over high heat. Add two glasses of wine and let reduce, then add hot water until it covers, add the cinnamon and bay leaves and let cook on low heat for a couple of hours. The stew and 'ready when the flesh flakes easily, at this point add the chocolate into small pieces. If the stew and 'too dry, add water if it is too liquid let it reduce until a thick sauce. Chocolate is always added at the end with truffle oil, wrapped them I put a little more fair to give him not only to taste a nice scent of chocolate.
usually serve it with polenta slow that I do with 300 ml of milk and 100 grams of polenta coveted, the end whisk around with cheese and butter. In this case I recycled the polenta I had done the night before and the grill and I must say that the result is very satisfactory :-)
Louis Camilleri
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Il diavolo in cucina
