Cervo

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.