Chop carrot, celery, onion, sage, rosemary and brown with extra virgin olive oil together with laurel leaves and spices.
In a separate saucepan, sauté the deer morsels with seed oil; drain and then add to the vegetable mixture together with the wine and the necessary amount of water. Simmer gently until cooked. Thicken the gravy by adding a sprinkling of flour and if necessary, add extra seasoning. Serve with polenta or mashed potatoes.
For 4 people
- 1 Kg. Roe deer morsels (choose a stew cut)
- ¼ litre red Teroldego wine
- ½ carrot
- ½ celery stalk
- ½ onion
- sage and rosemary
- cloves, juniper berries and pepper grains