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Ingredients for 4 people
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- 1 ¾ pounds lean venison
- 1 pound ripe tomatoes
- 10 ½ ounces fresh white button mushrooms
- 4 tablespoons extra virgin olive oil
- 2 ½ cups dry red wine
- ¼ cup parsley
- 1 teaspoon fresh thyme
- reserving 1 sprig for garnish
- 1 teaspoon bay leaf
- 1 ¾ tablespoons orange zest
- hot red pepper to taste
- salt to taste
- 1 ½ tablespoons onion
- 2 ½ cups water
- 10 black peppercorns
Le Ricette
Venison with Orange Sauce
di Academia Barilla
PREPARATION TIME
105 min
105 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
ITALIAN REGION
Calabria
Calabria
Tags
Ingredients for 4 people
1 ¾ pounds lean venison
1 pound ripe tomatoes
10 ½ ounces fresh white button mushrooms
4 tablespoons extra virgin olive oil
2 ½ cups dry red wine
¼ cup parsley
1 teaspoon fresh thyme
reserving 1 sprig for garnish
1 teaspoon bay leaf
1 ¾ tablespoons orange zest
hot red pepper to taste
salt to taste
1 ½ tablespoons onion
2 ½ cups water
10 black peppercorns
Ingredients
Preparation 30 minutes preparation + 75 minutes cooking
Cut the venison into 1-inch cubes.
Place in a bowl and cover with red wine. Add half of the orange zest (with the white pith removed), bay leaves, half of the thyme, hot pepper and onion. Marinate the meat for 6 hours.
Wash the tomatoes and pass through a tomato press. Clean the mushrooms and slice about 1/16 inch thick.
Heat a drizzle of oil in a pan over medium heat. Sauté the mushrooms for a few minutes, seasoning with salt to taste.
Heat about 4 tablespoons of oil in a pan over medium heat. Sauté the pieces of venison until golden brown. Put the meat in another saucepan. Strain the wine, chop the orange zest and onion (all of the ingredients of the marinade) and pour over the meat.
Allow the wine to evaporate over medium heat. Add the mushrooms, puréed tomato, a few leaves of chopped fresh thyme, crushed peppercorns and a pinch of salt.
Add water and stir. Cover and simmer over low heat for about an hour. If the sauce is too thick, add a small amount of water. Arrange the pieces of venison on a hot platter. Pour the sauce over the meat and sprinkle with chopped parsley and chopped orange zest (with pith removed). Garnish with a reserved sprig of fresh thyme.
Wine pairing
A dish with intense and delicate aromas, at the same time the chili pepper tends to invade our mouths therefore we would pair it with a red wine that has good tannins. Savuto Rosso Superiore.
Chef's Tip
The meat must not cook on heat that is too high or for too long, because it tends to become dry and tough.
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