Stewed venison (Capriolo alla alto Atesina) from The Classic Food of Northern Italy by Anna Del Conte

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Notes about this recipe

  • nicolepellegrini on May 01, 2018

    A fair amount of work, but I'd say it was worth it. The two-day marinade really infuses the venison with the flavor of the red wine, and cooking it in the pancetta and lard gives it a nice smoky richness. I actually finished this in my slow cooker instead of the oven, which worked great to cook it down until it was really tender.

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