Roast venison with pine needles

Roast venison with pine needles

Arrosto di capriolo al pino

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 venison fillet, about 1kg
4 tablespoons olive oil
50g butter
6 tablespoons soured cream

Marinade

Quantity Ingredient
1 litre strong red wine
500ml Chicken stock
2 celery stalks
2 large carrots, peeled
1 bouquet garni, (rosemary, bay leaves, marjoram, sage)
nutmeg, freshly grated
cinnamon, freshly ground
1 sprig pine needles
1 lemon, halved
salt
pepper

Method

  1. For the marinade, put the wine, stock, vegetables, bouquet garni, a pinch of nutmeg and cinnamon and the pine needles into a saucepan. Squeeze the juice from the lemon and add to the pan with the spent halves and some salt and pepper. Bring to the boil and simmer for 5 minutes, then allow to cool. When cold, add the meat and leave to marinate in a cool place for 24 hours, turning from time to time.
  2. Preheat the oven to 220°C. Drain the venison; strain and reserve the marinade. Put the olive oil in a roasting pan on the hob over a medium heat. Add the venison fillet and sear on all sides, about 8–10 minutes in total. Add 8 tbsp of the reserved marinade and the butter, stir, then put into the oven. Roast, basting from time to time with more marinade, for 20–25 minutes or longer, depending on the thickness of the fillet and how pink you like your venison.
  3. Transfer the venison to a warm platter and rest for about 15 minutes. Meanwhile, add the soured cream to the juices in the roasting pan, stir well and heat. Carve the venison and serve with the sauce. If you dare, garnish each plate with a little sprig of pine needles! The dish may be served with polenta, canederli, polenta or mashed potato.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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