Filetto di Capriolo al Barolo

Name: Filetto di Capriolo al Barolo (Fillet of Venison in Barolo Wine)
Yield: For 6
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; a few juniper berries; a few bay leaves; 1 bottle of good barolo wine; 4 tbsp extra-virgin olive oil; 3-4 cloves; pinch of freshly grated nutmeg; small sprig of rosemary; 1 onion, thinly sliced; a few slices of white truffle, to serve (optional); flour for dusting; 800 g (1¾ lb) venison fillet from a large deer; 55 g (1¾ oz) butter

Fillet of Venison in Barolo Wine

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a typical recipe from northern Italy, where it is possible to find venison in specialist shops.

Ingredients

800 g (1¾ lb) venison fillet from a large deer
55 g (1¾

Europe
Italy
Stew
Mediterranean

Method

Mix together all the ingredients for the marinade. Trim the meat of gristle and skin, then add it to the marinade, cover and leave to marinate for at least 12 hours.

Remove the meat and pat dry, then cut it into medallions 2 cm (¾ inch) thick. Put the marinade in a pan and bring to the boil, then lower the heat and boil until reduced to a third of its original volume. Pass through a fin