Capriolo

I once tried capriolo carpaccio made with the fillet of the roe deer, which was sublime - especially as it was garnished with a few slices of truffle. The meat can also be used to make a delicious ragù di capriolo, with rosemary, juniper berries, nutmeg, cinnamon, anchovy and wine, which goes wonderfully well with polenta and pasta in pappardelle al sugo di capriolo. It can also be cut into medallions and cooked with chanterelle mushrooms. These are, however, just a few suggestions for this highly prized meat.