Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

 Are you curious about the complexity and versatility of Italian dishes? Here you go:

 

 

 

Salmi & Civet Capriolo (3)

 

Ingredients (basic) quantities are explained step-by-step

Deer beef and bones

Extra virgin olive oil

Marina salt

Tomatoes fresh or sauce or juice

White wine

Red wine (strong 12 % alc. or more)

Pancetta (check in my videos how to prepare it)

 

 

 

 

 

 

Ingredients (spices & herbs) quantities are explained step-by-step:Salmi & Civet Capriolo (4)

Onion

Garlic

Carrot

Sage

Laurel

Parsley

Rosemary

Thyme

Marjoram

Chives

Juniper Berries

Black pepper (grains)

White pepper (powder)

Dried Mushrooms

Walnut

Pine-cones

Cocoa (powder or dark chocolate)

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

Salmi & Civet Capriolo (5)

One day before you have to prepare the deer flesh (4/6 pounds – 2/3 kilos): first of all wash it in a bowl containing water and vinegar (half and half) then let it one  hour in a colander  to drip the water off.

After this put the flesh inside a bowl and marinate it with: laurel leaves, rosemary, garlic, juniper berries, white pepper, onion, thyme,lemon juice (squeeze one fresh lemon) or balsamic vinegar (one small spoon) and one or two glasses of white wine. Do not put salt here.

When you start in the morning, upside-down the flesh at noon and then again in the evening this in order to get all the flesh marinated.

One day after use a colander to drip the liquid: personally I keep this juice and add it to the salmì, perhaps it is too strong for your taste so you can discard it and add wine insted. Discard the used spices and herbs.

 

 

 

 

 
Salmi & Civet Capriolo (6)

Prepare a broth using the deer fat and bones, two laurel leaves, two cloves of garlic, seven-eight juniper berries, few leaves of rosemary, seven-eight grains of black pepper, half onion, one carrot, marine salt (make it slightly salty).

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (7)

Keep the broth warm.

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

Salmi & Civet Capriolo (8)

 

 

Cut in cubes 3-7 oz (100-200 gr) of pancetta.

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (9)

 

In a capient pot, fry the pancetta in half glass of extra virgin olive oil

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (11)

 

 

Let the pancetta to roast losing the fat.

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (12)

 

Add the chopped carrot (one or two).

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (13)

Add the chopped onion (one).

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (14)

 

Chop the chives (a bunch).

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (15)

 

Chop the garlic (3-4 cloves) and the walnuts (3-4) too.

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (16)

 

As the onion fades drop the chives, garlic and walnut.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (17)

Also the sage (4-8 leaves).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the sage.Salmi & Civet Capriolo (18)

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (19)

Add the sage to the “soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (20)

Chop marjoram and rosemary (few leaves of both: be careful to chop very small the rosemary)

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (21)

Drop in the “soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (22)

Clean the thyme leaves (some)

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (23)

Add to the “soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (25)

 

After revived in warm water, chop the dried mushroom (0.5-1 oz or 15-30 gr).

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (26)

Chop the parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

aSalmi & Civet Capriolo (27)

 

Add mushroom, parsley and laurel (4-6 leaves) to the “soffritto”.

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

Salmi & Civet Capriolo (28)

The “soffritto” is ready.

We are going to add the flesh: this has to roast taking a brown color, otherwise the flesh will lose its liquid and becomes boiled: we don’t want it

I will show you a technique to roast the flesh in a small pot.

Start adding few pieces of flesh.

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (29)

 

 

Stir and cook until the flesh becomes brownie.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (31)

Using the wooden spoon move the flesh in one side of the pot making enough room to put more meat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (32)

 

 

Add more flesh and cook it in that space.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (33)

move the meat until it becomes brownie.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (34)

Now it is ready, stir everything in the pot mixing with the “soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (35)

 

Make again space for more meat.

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (36)

You will put the new meat right in that spot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (38)

 

Just like this.

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (39)

Cook it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (37)

Slowly you put all the flesh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (40)

 

 

You have to roast all the flesh.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (41)

As the flesh is roasted you add the marine salt: half bunch seems adequate: be always careful you can add the salt in pinches and check the salinity later.

Add moresalt if needed and remember to do a last check just few minutes before the preparation is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (43)

 

 

Also the residual of marinade can be added.

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (45)

Add only the liquid: remember to discard the herbs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (44)

 

Now we are at good point: remember to roast the flesh mixing it with the “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (46)

 

I like to add the juniper berries before now because I don’t wont it to roast in the “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (48)

 

Add half glass of white wine.

Stir and keep covered for one or two minutes with a lid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (49)

 

Remove the lid and cook other four-five minutes.

Then add one spoon of balsamic vinegar.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (50)

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (51)

after two-three minutes the beef is ready: you can eat the “Deer In Umido” as main course now…but there is more….

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (53)

 

To end the salmì I add one liter of tomato juice or sauce, blended fresh tomatoes are always better.

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (57)

 

Let it cook slowly.

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (63)

 

The sauce will boil soon.

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (67)

Keep boiling to reduce the liquid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (69)

 

Check the salinity.

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (70)

If needed add more salt in small quantities, stir, wait a couple of minutes then check again.

Besides the salt you can add white pepper or chilly or even more white wine now.

Keep cooking another four-five minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (71)

 

 

At this point the “Deer Salmì” is ready, you can use it as condiment for pasta or eat the meat as main course….but there is more…..

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

Salmi & Civet Capriolo (72)

Take half of the salmì (beef and sauce) in to another pot.

Remove all the laurel from it and the juniper berries too.

Use an immersion blender to chop small the meat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (73)

 

Add half glass of red wine (dry and strong like Barolo, Nebbiolo) stir, then add one small spoon of cocoa.

Stir well and cook slowly in order to reduce the sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmi & Civet Capriolo (74)

Few minute and another preparation is ready.

You can dress the pasta or eat as main course this superb sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Salmi & Civet Capriolo (75)

 

The Umido, Salmì & Civet are long and complicate preparations, they deserve care to pay-back giving us joy and happiness.

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Deer Sauces: Umido & Salmì & Civet

More details are in my books published on Amazon.com 

You can leave a response, or trackback from your own site.

Leave a Reply

rss facebook twitter
Sponsored by Curry and Spice