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Roe Buck Salmì Friulana Style - Salmì di Capriolo alla Friulana


Capriolo alla Friulana

Capriolo alla Friulana

© Kyle Phillips, licensed to About.Com
Roe Buck Salmì Friulana Style, or Salmì di Capriolo alla Friulana: Cottura in salmì, cooking in salmì, is a traditional technique for marinating game, especially furred game, so as to complement and balance the gaminess wild meats can display. It's analogous to the Piemontese (and French) cottura in civet, and is quite different from the French Salmis technique, which calls for partially roasting feathered game, and then boning the meat and cooking it in a sauce.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 4-6 servings Roe Buck Friulana


  • 1 4/5 pound (800 g) venison (boned, from either shoulder or rump)
  • 2/5 cup (80 g) unsalted butter
  • 1/4 cup olive oil
  • 1 bottle good, well aged Cabernet or similar dry red wine
  • A medium onion
  • A large carrot
  • 2 ribs green celery
  • 2 cloves garlic
  • A bunch of parsley
  • 3 bay leaves
  • 2 cloves
  • 1/2 cup (125 ml) red wine vinegar
  • A pinch of powdered cinnamon
  • Salt and peppercorns to taste


Cube the meat, cutting it into 12 equal-sized pieces. Peel the carrot and the onion, and dice them and the celery. Finely slice the garlic and strip the parsley leaves from their stems. Grind the pepper. Combine the meat, vegetables, parsley leaves and other herbs and spices (except salt) in a bowl with the vinegar and the wine. Assuming the animal was wild, cover and marinate in a cool place for 48 hours, turning the meat occasionally. If it was instead farmed, marinate it for about 4 hours.

Come time to cook the meat, remove the pieces form the marinade and drain them well. Bring the marinade to a boil and simmer it for a half hour over a medium flame; in the meantime, heat the oil and butter in a second pot and brown the meat over a brisk flames, stirring the pieces so they brown on all sides. Carefully add the marinade to the meat, turn down the heat, and simmer the meat for about 1 1/2 hours, or until it is quite tender.

Serve with a firm polenta. In Friuli this is generally served with the vegetables of the marinade as is, which gives the dish a rustic, homey appearance. You can, however, blend the sauce if you'd rather a more elegant look.

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