Main dishes, Recipes
VENISON WITH PORCINI MUSHROOMS
02
Dec
Dec
Hello All! How are you? Winter is starting and with the cold weather we enjoy eating more important red meat like the venison; my friend Anna Maria created for me this recipe that combines two of my great passions: venison and Porcini mushrooms and it impossible for me not to share it with you!
Don’t forget to choose a good wine to drink with this dish! I would recommend a good Refosco dal Peduncolo Rosso
Enjoy the food and cheers with your Refosco dal Peduncolo Rosso
ciao
Ilde
The venison needs to be marinated for an entire night before to cook
Marinating the venison
- 1 large onion, cut into thick slices
- 1 large carrot, cut into pieces
- chopped celery (leaves and costs)
- some cloves
- some black pepper corns
- dry white wine just enough to cover the meat
Once the marinade is done, drain the meat and remove the pepper and cloves
Cooking the venison
Ingredients
- A handful of dried porcini mushrooms (soften in water for about 1 hour before using)
- 3 tablespoons extra virgin olive oil
- 30 g butter
- 3 tablespoons extra virgin olive oil
- flour
- 1glass of white wine
- 2 teaspoon of grappa ( or brandy, or other spirits…)
- 200g of fresh cream
- 1 carot
- 1 onion
- 1celery stalk
- rosemary
- salt
Preparation
Brown the vegetables using the olive oil and butter.
Add the pieces of venison lightly floured, salt and water with the white wine and the grappa.
Let it evaporate over high heat, add the mushrooms well drained and cover with hot water.
Lower the heat, put the lid on and let it cook slowly for the time needed (It depends on the size of the meat pieces…).
Add the pieces of venison lightly floured, salt and water with the white wine and the grappa.
Let it evaporate over high heat, add the mushrooms well drained and cover with hot water.
Lower the heat, put the lid on and let it cook slowly for the time needed (It depends on the size of the meat pieces…).
Once the venison is cooked, season with salt and tie with the cream, stirring well.
Separate the meat from the cooking liquid and blend the cooking liquid in order to obtain a sauce
Add the meat to the sauce and serve hot, ideally with polenta!
Separate the meat from the cooking liquid and blend the cooking liquid in order to obtain a sauce
Add the meat to the sauce and serve hot, ideally with polenta!
