Umido di Cervo

Name: Umido di Cervo (Venison Braised in Red Wine)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 sprigs rosemary; 15 g dark chocolate, grated; 150 ml venison (or pigs’) blood (order from your butcher); 1 stick cinnamon; 1 stalk celery, diced; 1 onion, diced; ½ leek, white part halved lengthways, washed well and diced; 1 carrot, diced; 1.5 litres red wine; ½ cup (125 ml) grapeseed oil salt flakes; Chicken Stock, if needed; 10 black peppercorns; 1 star anise; 8 juniper berries; ‘Polenta’ of Potato, to serve; 800 g venison shoulder meat, cut into 3 cm cubes; 60 g cold unsalted butter, cubed

Venison Braised in Red Wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

I like to dry-age venison myself for ten days, so I always buy it on the bone, but you can ask your butcher to bone-out a dry-aged venison shoulder for you. Ask him to get venison blood for you too, if possible; if not, pigs’ blood will do. You’ll need to start this recipe a day ahead of cooking to give the meat time to marinate.

Ingredients

4 sprigs rosemary
8 juniper berries
1 star anise

Method

Tie up the rosemary, juniper berries, star anise, cinnamon and peppercorns in a piece of muslin. Place in a large heavy-based saucepan with the venison, carrot, leek, onion, celery and wine, then cover and refrigerate for 24 hours.

Separate the venison and the vegetables, reserving the wine and vegetables and discarding the muslin bag. Pat the venison dry.

Heat