Stewed Venison with Mushrooms - Cervo Stufato ai Funghi

This Stewed Venison with Mushrooms is a classic recipe that Mr. Vialardi would have had ample occasion to make: King Vittorio Emanuele was a passionate hunter, and was also blessed with fine aim. Mr. Vialardi doesn't say what kind of mushrooms to use. Porcini would be nice, as would any flavorful wild mushroom. Serve the stew with polenta.

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients:

• See Below

Preparation:

Let's assume you have a piece of venison, say about 5 pounds (2 k) from the leg: Pound it to tenderize it and stick it with several pieces of lard, then put it in a pot with 3 onions, 2 ounces (50 g) rinsed capers, and a quarter pound (100 g) of cured lard, all finely minced, plus 1/3 cup (60 g) of unsalted butter; brown the meat somewhat, then sprinkle it with a glass of dry white wine and 2 glasses of water. Season with salt and pepper, cover well, and simmer the meat, adding some fresh or dried mushrooms. When the meat is tender and tasty -- figure a couple of hours' simmering time -- serve it with its sauce, which you will want to reduce and degrease.

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