Capriolo alla valdostana – Venison stewed in red wine

Capriolo alla valdostana – Venison stewed in red wine

Venison stewed in red wine with vegetables, herbs, grappa, cream.

Capriolo alla valdostana is a rich venison stew from Aosta Valley. Venison must be marinated in vinegar and pepper for at least 12 hours to prepare this hearty dish, and it is then slowly simmered with lard, vegetables, grappa, red wine, and spices such as garlic cloves and cinnamon.
Due to the long preparation process and the fact that venison wasn’t easy to obtain,  this winter dish used to be reserved only for festive occasions. Still, nowadays, it is often prepared for Sunday lunch, paired with homemade polenta or pasta all’uovo.

Ingredients

  • Roe deer 1 kg
  • Tomatoes 500 gr
  • Flour 30 gr
  • Red wine ½ l
  • Thyme 1 sprig
  • Juniper berries 1 tablespoon
  • Laurel 2 leaves
  • Cloves 5
  • Cinnamon powder 1 tablespoon
  • Onions 1
  • Parsley 1 tuft
  • Garlic clove 1
  • Carrots 1
  • Celery 1 rib
  • Grappa 1 small glass
  • Cream ½ cup
  • Meat stock 1 cup
  • Extra virgin olive oil (EVO) 4 tablespoons
  • Salt to taste
  • Black pepper to taste

How to make Capriolo alla valdostana – Venison stewed in red wine

Clean a handful of parsley and chop it finely together with a clove of garlic, onion, carrot, and celery.
Cut the venison into pieces, wash it, dry it and place it in a bowl.

Add the chopped mixture, two crumbled bay leaves, some cloves, a pinch of thyme and cinnamon, and a few crushed juniper berries.

Season with salt and pepper and add the red wine; cover and leave the venison in this marinade for 12 hours, turning it carefully and gently from time to time.

After this time, drain the pieces of meat, keeping the wine of the marinade.
Please put on the fire a casserole with ½ glass of oil. When it is hot, transfer the roe and brown it on a high flame.

When it is well browned, nuance it with two small grappa glasses.

Sprinkle with flour.

When it has turned a golden color, drizzle the meat with the marinating liquid after filtering it.

Add the tomatoes; continue cooking, adding a little stock if necessary.

When the venison is ready, please remove it from the casserole dish, place it on a large serving plate and keep warm.

Strain the cooking sauce and pour it into a small saucepan. Add the cream and cook for 5 minutes, adding salt if necessary.

Serve the sauce piping hot along with the venison.

Capriolo alla valdostana – Venison stewed in red wine is a regional recipe from the Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.