The noble game: stewed deer morsels, juniper
flavoured, with sprouts of turnip(La selvaggina nobile: bocconcini di cervo in
guazzetto al ginepro con talli di rapa)
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- A)
- 800 grams of deer flesh, cut in small pieces
- 4-5 leaves of laurel
- 6 spoons of oil
- B)
- A chopped mixture composed by:
2 celery ribs
1 medium onion
1 carrot
3 garlic cloves
1 small leek
a small bunch of parsley
the leaves of 5-6 branches of calamint (also dried)
- C)
- A blended mixture composed by:
10-12 juniper berries
3 garlic cloves, the leaves of a small branch of rosemary and the ones
of a big cluster of sage
3 cloves, a big pinch of fennel seeds
one meat stock cube
one boletus mushroom stock cube
one fish stock cube
the rinds of ½ lemon
2 apples (the so called golden) without core and peeled
and cut in pieces
½ litre of very hot white wine
- 4 turnips sprouts
- salt and pepper
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Take
a saucepan and put the oil and the leaves of laurel indicated at point A)
together with the chopped mixture at point B) and let them brown over a
medium-brisky heat, turning very often until the ingredients will get a
hazelnut colour.
Add the meat, let it brown, but not too much, for 5-6 minutes always over
a medium-brisky heat, taking care anything would stick on the bottom of
the pan, then add the blended mixture. Turn and mix very well, start again
with the boiling, adjust the heat for a very light boiling, cover as hermetically
as possible, cook for 45 minutes turning twice.
In the meanwhile take a potato peeler and peel the turnips sprouts,
as to remove all the wooden parts, then cut them giving them a cube shape
(not too small, like the potatoes for the stewing) and put them in fresh
water. After 45 minutes taste if the cooking meat is tender and in case
of positive answer taste and add some salt if necessary (but the three types
of stock cubes should guarantee the right level of salt) or possible herbs,
according to your imagination (pepper, spices, myrtle, some other juniper,
some other apples and so on in order to highlight the bittersweet flavour).
After this (if the meat is not tender cook it a little bit more, adding
some more hot water in case the sauce would result too thicken) add the
pieces of turnips sprouts.
Turn and mix very well, start once again with the boiling, cook 15 minutes;
this time should be sufficient (if the sprouts are young and fresh) to soften
the turnips sprouts and to flavour them in the sauce, so that they
can become a little bit bitterish, particularly appetising, impregnated
of the sweetish taste of the cooking sauce.
Serve very hot over roasted slices of bread, rubbed with fresh onion: it
is not vulgar, we should say it is an exciting thing if we are uninhibited
as regards as to the pleasure. Viceversa, if your desiring stimulus are
dominated (well it is much better saying repressed) by the fashionable properties,
that means to look, well its a real pity: you do not deserve
garlic and onion! |
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