Braised leg of chamois
Instructions
Suede thigh bone and legatala with a string, you put all marinate vegetables (sliced) and spices for 24 hours in a cool place.
A marinade, you run over the meat and vegetables.
You make Browning the latter with the Diced Bacon in five tablespoons of oil for about 15 minutes.
Then, join the leg and face Brown for half an hour or so.
You irrori all with the marinating wine, salt and let Cook on moderate fire for three hours.
When the meat is cooked, remove from pan.
Let Cook on cooking until the liquid is completely evaporated.
Then, you throw it through a sieve.
You put to fire the sauce by adding the cocoa powder dissolved in cream.
As soon as the sauce starts to boil you join grappa and remove the saucepan from the heat immediately.
It affects the thigh, after sprinkling it with the sauce.
You accompany the leg with polenta.
Cocoa you may not use, and more adherent to the local food, or you can add in the marinade.
In this you can put 100 g suede fegatino.
Ingredients and dosing for 12 persons
- 1 leg of chamois from 4000 g
- 100 g of bacon
- 30 g of bitter cocoa powder (optional)
- 250 g of carrots
- 250 g of onions
- 250 g of celery
- 2 cloves of garlic
- 2 berries of juniper
- 4 cloves
- 2 leaves of laurel
- 1 bit of cinnamon
- 10 grains of black pepper
- 10 cl of cream
- 150 cl of sassella wine or hell
- 5 cl of grappa
- Olive oil
- Salt
- 100 g of suede fegatino (optional)