How to cook stewed venison, traditional Tuscan recipe with bacon, ingredients and cooking methods in a pan, flavor with bay leaves and juniper berries.
Ingredients for 4 people
- Roe deer pulp 800 g
- 100 g bacon
- An onion
- A carrot
- Laurel
- Juniper berries
- Half a liter of red wine
- Little broth
- Olive oil
- Salt and pepper
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to make stewed venison
In a saucepan, brown the bacon, onion and carrot in 8 tablespoons of oil.
As soon as the onion withers, add the chopped venison meat, also add the bay leaf, a teaspoon of juniper berries, salt and pepper.
Brown for a quarter of an hour, then pour all the wine and, turning often, let it withdraw slowly.
Then bring it to full cooking by wetting, when necessary, with hot broth.
Serve this delicious venison on toasted bread slices or with hot polenta or sliced and grilled.
