This recipe and the story are a courtesy of gourmet-hunter Andrea Dario Manzi Fè.
Total time:160 minutes
- Venison neck
- Red wine
- Beef bouillon cube
- Bitter orange essential oil
Cut the venison neck into large pieces. In a pot, brown the meat in butter, then add the minced shallot and finish browning. Add the bouillon cube and pepper, then half a glass of red wine, and cover the pot. Every 15 minutes, stir the meat and add wine so that it doesn’t stick to the bottom of the pot and it cooks evenly.
Cook for a couple of hours. Try it with a fork—if it is soft, you can take it out of the pot and keep it warm.
Dilute the cooking juice with a little water and add 6-8 drops of bitter orange essential oil. Cover the meat with the gravy and serve warm, together with roasted or mashed potatoes.
Author:Andrea Dario Manzi Fè Visit site
I was able to get the venison from my friend Luca Borroni, who hunts in the Intelvi valley. It was a young doe, and I promised him two woodcocks in exchange—as he had not eaten them in a long time. My guest friends make essential oils, so we tried pairing one essential oil with the venison meat.
Use these products: