Tyrolean Venison Stew

Tyrolean Venison StewIngredients (for 4 people):

600 gr. deer meat
2 carrots
2 onions
½ stick of celery
50 gr. raisins
50 gr. pine nuts
¾ litre Breganze Bianco San Giorgio wine
seasoning: lemon peel, juniper berries, rosemary
vinegar, sugar, flour, salt and pepper as needed

Marinate the deer in white wine with the carrots, onions, celery and the spices in a muslin bag for 5 days then strain. Sauté the vegetables and add the meat rolled in flour. When both are well browned, add the wine from the marinade, the spice bag and season with salt and pepper. When the meat is cooked, separate the meat from the sauce and adjust the flavour with a little vinegar, a teaspoon of sugar and salt. Remove the spice bag and blend the sauce with the pine nuts and raisins that have been soaked in warm water.
Cut the meat into medallions and cover with the sauce. Serve with pumpkin gnocchi.

Recipe submitted by:
Hotel – Ristorante La Bocchetta
Conco – Altipiano di Asiago