Venison in Salmi with Polenta
Alan De Re
http://www.ial.fvg.it/old/scuolalb/12e.htm


Ingredients for 4 people:

800g. venison
1 carrot
1 stick of celery
2 onions
parsley to taste
1 bay leaf
sage
1 rosmary
2 slices of garlic
1 small cinnamon stick 
2 cloves
1 glass of gin or grappa
6 juniper berries
6 pepper corns
red wine (dry)
salt to taste 

Method:

Put the chopped venison with the vegetables in cubes
in the marinade with the spices and the aromatic
herbs, cover with the wine and soak for three days.
Later separate the meat, the wine and the vegetables.
In a casserole, brown the vegetables with the oil and
butter, add the wine of the marinade and cook. Add
the oil and butter and then put the meat. brown well
and cook with the lid on. If necessary add extra
stock. when the vegetables are cooked put through a
sieve and put the sauce over the venison and continue
to cook. Check the flavour. serve hot with polenta. 



Recommended wine: 

Cabernet Franc RRiservaS D.O.C.
Collio Goriziano