Deer stew


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

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