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Capriolo alla Valdostana
For 6 people: a kilo of well hung venison, 500g tomatoes, 30g flour, 500 ml good red wine, 50 ml Grappa (Eau de Vie), a carrot, a celery stick, an onion, 50 mls cream, parsley, garlic, thyme, bay leaves, 5 cloves,powdered cinnamon, a few juniper berries, meat stock, seed oil, salt and pepper
1.Chop the garlic, parsley, carrot, onion and celery stick finely.Cut the venison into pieces, wash and dry and place in a glass dish with the chopped flavourings.
2. Add a sprig of thyme, 2 crushed bay leaves, the cloves, a few crushed juniper berries and a little powdered cinnamon, and season with salt and pepper.
3. Add the red wine, cover and marinate for 3 days, turning the pieces of meat delicately a couple of times a day. Finally drain the meat and reserve the marinade
4. Brown the drained meat in the oil on high heat, then add the Grappa and let it evaporate. Sprinkle with flour and when light gold add the filtered marinade juices and chopped tomatoes
5. Cook till tender adding a little meat stock from time to time. Then remove venison to a warm serving platter and keep warm.
6. Strain the cooking juices and return to the pan with the cream. Adjust seasoning, cook 5
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