1 hour and 45 minutes
- 1 ¾ lb venison
- 1 lb tomatoes, ripened
- ⅝ lb mushrooms, fresh
- 2 oz lard
- 1 ¼ lb dry red wine
- 1 ¾ oz parsley
- ⅛ oz thyme
- ⅛ oz bay leaves
- 1 oz orange zests
- chili pepper, red chilly to taste
- salt to taste
- ¾ oz onion
- 1 lb water
30 minutes preparation + 1 hour and 15 minutes cooking
Cut the venison into pieces and place them in a bowl.
Step 2Cover 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.
Wash the tomatoes and puree; clean and slice the mushrooms.
Toss the mushrooms in a pan with a little lard, 10 g oil, season with salt and cook for a few minutes.
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.
Evaporate the wine on moderate heat, add mushrooms, tomato pulp, freshly chopped thyme, freshly ground pepper and salt.
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.