Name: Venison Casserole with Blueberry Sauce (Capriolo in Salsa con i Mirtilli)
Yield: Serves 8
Cuisine: Italy
Ingredients: 3 tablespoons chopped parsley; 10 fl oz (300 ml) milk; salt and pepper; 4 tablespoons plain white flour; salt; 5 large eggs; 3 oz (75 g) fat bacon, coarsely chopped; 1 large onion, peeled and thinly sliced; 4 inch (10 cm) sprig rosemary; 8 juniper berries; 1 lb (450 g) stale white bread; 2 bay leaves; pinch nutmeg; 10 fl oz (300 ml) single or (double) cream; 1¾ pints (1 litre) red table wine; 2 lb (1 kg) venison, boned and cut into 3½ inch (9 cm) cubes; 5 fl oz (150 ml) red wine; 1 lb (450 g) blueberries (preferably unripe); ½ cinnamon stick; 4 cloves; 14 oz (400 g) granulated or preserving sugar; 4½ oz (120 g) plain white flour; 5 oz (150 g) unsalted butter, creamed

Preparation info

Serves
8

Difficulty
Complex

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is very much a recipe of Italy’s cold north, ci region heavily influenced by its Austrian past. It uses myrtleberries - small, blue berries which grow very close to the ground and are extremely hard work to pick. In Tuscany we have always eaten them on mountains of sweet, dense vanilla ice-cream, their tartness clashing delightfully on the tastebuds, but up here in Alto Adige they use them for all kinds of savoury recipes, including the one which follows. I have never seen a myrtleberr