Venison in sweet and sour sauce
A month ago the hunting season ended and as usual our friend Sergio the hunter knocked on the door and brought us a piece of VENISON meat.
Regarding hunting , I know, there would be enough to say, there’s those who approve and those who do not, me I’m in two minds but honestly I’m not a vegetarian, I never killed an animal with my hands (..only one time I tried to kill a chicken. … it was terrible … and then that was it..) but anyway at the same time I do eat meat. So when the hunter brought me a piece of venison , I was very happy, I cut it into pieces and with some bits I’ve done this…..
Venison in sweet and sour sauce, is a recipe typical of this area that does’nt require tomato sauce but alot of olive oil , also a long cooking time, but believe me it’s worth it.
If you do not have the meat of venison or wild boar, this recipe can also be made with pork fillet.
Serves 4
For the marinade:
½ liter of dry white wine
1 / 2 onion
1 clove garlic
2 bay leaves
2 sage leaves
1 tablespoon of thyme, marjoram, tarragon
Peppercorns
Cooking:
600 grams of venison (or pork tenderloin)
E.V.O. oil
1 / 2 carrot, finely chopped
Finely chopped celery
1 / 2 onion, finely chopped
2 sage leaves
1 tablespoon raisins
1 clove garlic
1 tablespoon balsamic vinegar
salt
How it works:
Marinate the meat overnight or at least 4 hours in a large bowl put the meat all the herbs and cover with white wine.
For cooking: in the pan cook in deep olive oil carrot, celery and onion. Then add the meat cut into cubes and brown for a few minutes. Strain the wine used in the marinade and pour into pot with meat. Cook for 40/50 minutes, if in between time of seasoning the sauce evaporates, add more wine (fresh) again, and continue to cook over a low drone. In a blender mix together the sage, raisins and garlic. Past 50 minutes add the mix of herbs and raisins, salt and 1 tablespoon of balsamic vinegar, cook for 10 minutes and serve. Excellent with baked potatoes and pears!
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