Venison in sguazet (Capriolo in sguazet) from La Cucina di Lidia: Recipes and Memories from Italy's Adriatic Coast by Lidia Matticchio Bastianich

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Accompaniments: Potato dumplings (Gnocchi); Basic polenta

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

  • GiselleMarie on November 23, 2019

    I used dried shiitake mushroom instead of porcini mushrooms because I have a big bag of them. I read recently that red wine can be replaced in recipes by using half red wine vinegar and half water. I did that because I’m doing a 10-day detox right now and wine is not allowed. This dish is unbelievably delicious! It’s not just one of the best venison meals I’ve ever made but one of the best meals I’ve ever made, period. Venison isn’t one of my favorite meats but I cook it when our nephew kindly shares his bounty with us. This preparation resulted in venison that had absolutely NO gamey taste. Perfection!

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