Roe Buck Boscaiola Style, or Capriolo alla Boscaiola: Mountains have game, and they also have mushrooms in the underbrush of the wooded slopes. This recipe is from the Val D'Aosta; to serve 4-6 you'll need the hindquarter of a young buck -- figure a boneless or bone-in venison roast weighing 6-8 pounds (3-4 k).
Prep Time: 24 hours
Cook Time: 2 minutes
Ingredients:
- A bouquet garnis consisting of a little parsley, a bit of celery, and a slice of onion, tied together
- 6 cloves
- 6 juniper berries
- 2 cloves garlic
- 2 8-inch (20 cm) sprigs rosemary
- 3 ounces (80 g) cured lard or pancetta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 pound (100 g) canned tomatoes, drained and chopped
- 1 cup simmering broth
- 1/2 pound fresh wild mushrooms (porcini, morels, or what you prefer), chopped
- Salt and pepper to taste
Preparation:
Assuming the animal was wild, marinate the meat for 24 hours with the bouquet garnis, the cloves, the juniper berries, and the wine. If it was instead farmed, marinate it for about 4 hours. In any case, after marinating it, cut it into 4 pieces and stick them with slivers of garlic and rosemary. Chop the lard and heat it in a pot with the oil; add the meat and cook, turning the pieces until they are browned on all sides, and then season them with salt and pepper. Add the tomatoes, cook a few minutes more, and then add the broth.
Cover and simmer gently for 40 minutes. At this point add the mushrooms, the butter, a little more broth if the pot looks too dry, and cook until the mushrooms are done. Serve with polenta.
Cover and simmer gently for 40 minutes. At this point add the mushrooms, the butter, a little more broth if the pot looks too dry, and cook until the mushrooms are done. Serve with polenta.
