Arrosto di Capriolo al Pino

Name: Arrosto di Capriolo al Pino (Roast venison with pine needles)
Cuisine: Italian
Ingredients: 50 g butter; 6 tbsp soured cream; 1 venison fillet (or boneless leg joint), about 1 kg; 4 tbsp olive oil; salt and pepper; 1 lemon, halved; salt and pepper; pinch of freshly grated nutmeg; 1 bouquet garni (rosemary, bay leaves, marjoram, sage); 1 sprig fresh pine needles (from the end of a branch); pinch of freshly ground cinnamon; 1 bouquet garni (rosemary, bay leaves, marjoram, sage); 1 bouquet garni (rosemary, bay leaves, marjoram, sage); 1 bouquet garni (rosemary, bay leaves, marjoram, sage); 1 bouquet garni (rosemary, bay leaves, marjoram, sage); 500 ml chicken stock; 1 litre strong red wine; 2 large carrots, peeled; 2 celery stalks

Roast venison with pine needles

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Pine needles are an unusual flavouring for a game marinade, but one that works very well. This is a typical Germanic dish, which may be served with canederli, spätzle, polenta or mashed potato.

Ingredients

1 venison fillet (or boneless leg joint), about 1 kg
4 tbsp olive oil

Europe
Italy
Germany
Main course
Gluten-free
Friuli-Venezia Giulia

Method

For the marinade, put the wine, stock, vegetables, bouquet garni, spices and pine needles into a saucepan. Squeeze the juice from the lemon and add to the pan with the spent halves and some salt and pepper. Bring to the boil and simmer for 5 minutes, then allow to cool. When cold, add the meat and leave to marinate in a cool place for 24 hours, turning from time to time.