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Bite-sized morsels of venison with orange fragrance

  • 1 hour and 45 minutes
  • Medium
  • Second Courses

Ingredients: Per 4 servings

  • 1 ¾ lb venison
  • 1 lb tomatoes, ripened
  • lb mushrooms, fresh
  • 2 oz lard
  • 1 ¼ lb dry red wine
  • 1 ¾ oz parsley
  • oz thyme
  • oz bay leaves
  • 1 oz orange zests
  • chili pepper, red chilly to taste
  • salt to taste
  • ¾ oz onion
  • 1 lb water

Preparation:

Step 1

Cut the venison into pieces and place them in a bowl.

Choice morsels of venison with orange fragrance - step 1

Step 2

Cover the pieces of venison with red wine, add orange rind, bay leaves, thyme, chili, onion. Cover with a lid and leave to marinate for 6 hours.

Choice morsels of venison with orange fragrance - step 2

Step 3

Wash the tomatoes and puree; clean and slice the mushrooms.

Choice morsels of venison with orange fragrance - step 3

Step 4

Toss the mushrooms in a pan with a little lard, 10 g oil, season with salt and cook for a few minutes.

Choice morsels of venison with orange fragrance - step 4

Step 5

In another pan, brown the pieces of venison with the remaining lard; when golden, place them in a pot and add the wine from the marinade sauce after filtering it with a sieve, the marinated orange rinds and the chopped onion.

Choice morsels of venison with orange fragrance - step 5

Step 6

Evaporate the wine on moderate heat, add mushrooms, tomato pulp, freshly chopped thyme, freshly ground pepper and salt.

Choice morsels of venison with orange fragrance - step 6

Step 7

Add some water, stir, cover with a lid and cook on low heat for about 1 hour.
If the sauce becomes too thick, add a little water.
Arrange the morsels of venison on a hot serving dish, pour the sauce over them and sprinkle chopped parsley over the lot, the chopped orange rind that was previously whitened in boiling water, and garnish with some thyme.

Choice morsels of venison with orange fragrance - step 7

Consigli dello chef:

The meat should not be cooked on high heat for a long time as it will become stringy.