Venison in sauce (Capriolo in salmi) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

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.

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