Arrosto di Capriolo al Pino

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

For the marinade, put the wine, stock, vegetables, bouquet garni, a pinch of nutmeg and cinnamon and the 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 t