Venison in sauce (Capriolo in salmi) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine
- sage
- bay leaves
- carrots
- celery
- canned green chiles
- cinnamon sticks
- whole cloves
- pickled gherkins
- rosemary
- garlic
- juniper berries
- onions
- parsley
- thyme
- red wine vinegar
- black peppercorns
- red wine
- venison
- cooked meat of your choice
- anchovies
- prosciutto fat
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.