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.

Notes about this recipe

  • Agaillard on January 03, 2016

    Really nice. I used deer and did not have leftover meat (just added a little of ground ham instead), which did not make a difference. What is really striking about this recipe is the flavourings of the marinade, which complement exactly venison meat, almost marrying it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.