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Selvaggina in Paiz (for 8)
1.5 kilos saddle of venison, 200g chopped crusty bread, 2 carrots, 2 celery sticks, a bunch of flat parsley , 2 litres dry white wine, 500 ml cream, 4 sprigs each of fresh rosemary and sage, to taste : fresh root ginger, cinnamon sticks, cloves and whole black peppercorns
1. Slice one celery stick and one carrot and place with the meat, fresh herbs, half the parsley sprigs and the spices in a large casserole.
2. Bring to boil a litre of the wine, and pour it over the meat, herbs and spices
3. Cover and leave to marinate for 3 days in a cool place, turning the meat over from time to time.
4. Pre heat the oven to 170 ° C.
5. Throw away the marinade with its vegetables and herbs, and place the meat in a baking dish. Slice the second carrot and celery stick, and place these with the remaining parsley stalks round the meat.
6.Add all the cream, the second litre of wine, and some new black peppercorns to the dish.
7.Cook slowly for about 2 hours till tender, then keep the meat warm while you remove excess fat from the sauce, and puree it with a hand held blender.
8. Slice the meat and pour some sauce on top, placing the rest in a heated sauce boat to pass round separately.
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