Advertisement
Cervo
Red Deer
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This most majestic of all deer is almost extinct in the wild in Italy. There are a few herds in national parks, such as Gran Paradiso in Piedmont, to remind people what Italian fauna used to be like. In addition to the attractions of its meat, known as venison, the deer’s massive antlers have a multitude of uses and can be carved into many things, from knife handles to buttons.
Almost all the venison now eaten in Italy comes from Eastern Europe or from Scandinavia, where it is farmed. The deer can grow up to a weight of 350 kg (7 cwt) and its meat is one of the best and healthiest, as it is low in fat and cholesterol. Because it tends to be dry, the meat is usually first marinated in wine and olive oil. It is excellent in stews, ragùs and in pot roasts, for which the saddle is especially good. Usual added flavourings include wine, garlic and lemon. Finally, venison can also be roasted in the traditional British style.