Salmì Di Cervo - Venison In Sauce | Al Dente Kitchen

Salmì Di Cervo – Venison In Sauce

December 20th, 2019

Maurizio Russo

I kept for two days the venison in the marinade

the marinade is composed of white wine, lemon juice, laurel leaves, sage, rosemary, thyme, onion, garlic, juniper berry, black pepper in grain, nutmeg

this is the meat seasoned two days in the marinade after I separated from the marinade

I do a further process, because I want to add minched beef to the sauce, so I do as it follows:

I put back the venison inside a empty pot, then I add the minched beef

I filter the marinade adding only the liquid to the beef

all the leaves and the spices, which worked two days realising their flavor, are separated

these spices and leaves have to be descarded

I separate the minched beef so it get the same taste of the venison

I seat the big pieces of beef on the wood ready to cut

I make a longitudinal cut, then I slice the two parts

as you can see are big pieces thick at least half inch

the surface is around two inches

you can also cut in dices, upon to your taste

I separate the minched beef from the marinade

I keep it in a bowl to be used later

this is all the meat: I put it to drip the juice

do not let the beef with juice or it will ruin the recipe, however all the juice is recovered and added to te sauce later on

here are all the ingredients for the sauce

as you see are many herbs and spices

revive the dried porcini mushrooms in warm water

I love to use this kind of knife that we call “mezzaluna” or half-moon

I start chopping garlic and rosemary

in this way

as it is small

I add dill, sage, thyme and the mushrooms

chopping everything small

on another wood I cut the onion

I just use the knife

I do it apart because onion need to be fried first otherwise the other spices will burn

in a pot I drop extra virgin olive oil

I add the onion leaving it to fade at medium fire

as the onion is done I add two pieces of butter, I do this to not burn the spices which I will add soon

Also the laurel is added now, I didn’t chop it because it becomes hard if bitten, its much better to separate as everything is cooked

I drop the spices

I always prefere a wooden spoon to cook

now let it cook sòowly

you can stir a bit

at the “soffritto” starts to get color you add the beef, piece after piece

in this way: add some beef

and stir letting it to broil

set the fire to high or your meat will release too much liquid

broil all sides then gather it on one side

so you can add the rest of the meat, but not too much, just few pieces

which you will turn upside down to make all the surfaces colored

then you repeat again making space for more beef

if you do like that you will be able to cook properly the beef even if your pot is not very big

the most important thing is that you need to be patient and make the meat surface brown

this time I photographed all the times I added the meat just to show you

I never put all together

because this compromise the cooking

the meat need to broil not to boil and this make the difference

and enable us to get the excellence

now I add juniper berries

not too many, I add only few pepper grains, too

three pinches of marine salt

spread all around

continuing stirring

the water from the mushroom

is added

the pine-cones

keep the fire high

always stirring

add fresh tomatoes, or juice,this time I used pieces in the can in pieces

not all together or you make the sauce too cold

one by one I added four cans for a total of two pounds

stir well, letting the sauce to get the boil

then add the marinade juice

and stir, cooking until it takes the boil again

stir well then check the salinity

this is very important to be done

if needed add more salt

always keep stirring

check the consistance of the sauce and the salinity again

add s bit of balsamic vinegar

reduce the flame to slow and let cook

the sauce will reduce the volume

its important that every three-four minutes you stir again everything

you have to taste to see if is cooked

take from the fire, add two pieces of butter on top and leave to rest

in a warm place

prepare hand made pastaone pound of flour type 00 and ten eggs

flat the dough then cut with a knife

cook the pasta in boiling, salt water, you will enjoy the sauce and the meat all together

Posted in Main Course - Meat - Carni - Secondo Piatto, Main Course - Pasta - Primo Piatto, Preparations, Recipes, Sauces - Salse

Tags: Cervo, Deer, Di, Game, hunted, hunting, in, Salmì, Sauce, stag, Venison, Wild

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

Leave a Reply

Sponsored by Curry and Spice