Umido di Cervo

Venison Braised in Red Wine

Preparation info
  • Serves


    • Difficulty


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.


  • 4 sprigs rosemary
  • 8 juniper berries
  • 1 star anise


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.