Roe Deer with Blueberry

160 min
4 People
160 min
INGREDIENTS for 4 people
  • 2 lb lean venison meat
  • red wine
  • 2 sprigs rosemary
  • 8 juniper berries
  • 2 leaves of bay leaves
  • 4 leaves of sage
  • 2 onions
  • 1 ¾ oz all-purpose flour
  • 5 oz lard , white
  • 1 cup heavy cream
  • jam
  • salt and pepper

Cut the roe deer meat into small pieces, and put it into a receptacle of terracotta with all the aromatic herbs and cover in abundant red wine. Leave to marinate for at least 2 days. Remove from the marinade, and dry. Finely chop the onions, brown in the chopped lard mixture, add the pieces of meat, and brown slightly.

Add the aromatic herbs from the marinade and then little by little the marinade itself, and season with salt and pepper. Cook over low heat stirring from time to time. When the meat is well cooked, remove from the receptacle, sieve the sauce, and thicken with the milk cream.

Put the meat back into the sauce, allow to flavor over low heat and serve with red myrtle jam.

Main courses
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