Venison stew in red wine 

Venison is a wild meat and, like all wild meats, it needs a marinade in preparation for cooking, which must be long and over a low flame. The preparation is very similar to that of the wild boar stew that I published a few weeks ago, but in this case I used a greater amount of flour to create a thicker sauce in order to season a nice portion of polenta, which goes wonderfully with the venison. Let yourself be amazed by this venison stew, a dish that is simply amazing!

Ingredients

500 g venison

2 carrots

1 red onion

2 ribs celery

2 sprigs rosemary

3 bay leaves

salt

Pepper

flour

red wine

juniper

Preparation

Let's start immediately with the marinade of the meat, for which it will take at least 12 hours, but even better would be a whole day. In a bowl, place the venison stew together with a chopped carrot, a celery stick, a red onion cut in half, rosemary, bay leaf, salt, pepper and 2/3 juniper berries. Cover everything with red wine and let it rest in the refrigerator wrapped in plastic wrap. We then drain our venison well and keep the marinade liquid aside, removing the vegetables instead. Take some new vegetables (half a red chip, half a carrot and a celery stick) and coarsely chop them in a pot with a tablespoon of extra virgin olive oil and a knob of butter. Flour our venison chunks evenly and brown them over high heat for 4/5 minutes, stirring frequently. Then deglaze everything with a glass of new red wine, and when the alcoholic aroma of the latter has evaporated, add all the marinade liquid. Lower the heat to low and cook our venison stew for about 3 hours. Remember to turn the stew frequently and add broth or hot water if needed. After about 3 hours, make sure that our venison stew is balanced with salt and pepper, and add some if necessary. Finish cooking until the sauce has thickened enough to serve as a condiment for the polenta that we will prepare separately. Our venison stew is cooked to be brought to the table! In this case, in addition to the polenta already mentioned, I also served everything with excellent caramelized red onions! Enjoy your meal!

Wine experts think this Italian Barbaresco wine would be a match made in heaven with this  dish. 

1998 Gaja Sori San Lorenzo Langhe-Barbaresco, Piedmont, Italy

Wine Advocate Oct 30, 2001 by Robert parker Jr

The multi-faceted 1998 Sori San Lorenzo offers up notes of lead pencil, smoke, tobacco, tar, rose petals, black fruits, and espresso. Already incredibly expressive, soft, sexy, and voluptuous, jammy fruits infused with toasty oak cascade over the palate. This easily understood, seamless, pure, classic 1998 should drink well for 20-25 years.

Once it opened it held together for at least 2 hours, until the bottle was gone. Amazing.