Braised Roe Deer

Preparation	2 h 30’
Difficulty	Medium
Game	Roe deer
Calories	500 - 600
Activity	M 53’ F 73’
People	4
Wine pairing	Amarone della Valpolicella DOCG

Ingredients

kG 1,2 roe deer leg or neck
N 3 medium onions
N 4 carrots
N 1 celery stalk
Sage and rosemary to taste
N 1 garlic clove
N 5 juniper berries
L 0,5 fresh red wine
N 4 cloves
N 1 small piece of cinnamon stick
Extra virgin olive oil, salt, and pepper to taste
Water or light broth as needed

Kcal 586*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Prepare the cooking base by chopping the vegetables into small pieces and placing them in a casserole.
Add the herbs, spices, and a drizzle of olive oil, then sauté over medium heat until softened.
Tie the roe deer leg or neck with kitchen string and season with salt and pepper.
In a pan, heat a little olive oil with a sprig of rosemary and the garlic clove, then brown the meat on all sides.
Place the meat in the casserole with the vegetables and pour in the red wine.
Cover with a lid and cook on low heat for about 2h, turning the meat occasionally and adding water or broth as needed until fully cooked.
Once cooked, remove the meat from the casserole and wrap it in aluminum foil to keep warm.
If necessary, skim the cooking base and pass it through a food mill or fine strainer.
Adjust the seasoning with salt and pepper.
Slice the meat thinly, arrange on a plate, and drizzle with the sauce.

Braised Roe Deer

Ingredients

Preparation

Other dishes from Roe deer