Tuscan Venison Roast - Arrosto di Capriolo
Though there are several steps required to prepare this Tuscan Venison Roast, the delicious result is totally worth the wait. Following is the recipe shared with us by our dear Italian friend Patrizia who skillfully prepares the meat her husband brings home from a successful hunt. The loin is soaked in milk, then rubbed in fresh herbs and cooked in wine. The result is a delicious spread of thinly cut slices covered in the mouthwatering reduction. Let's get started!
- 1 whole deer loin cut in half
- About 650 grams milk - enough to cover the meat
- 1-2 sprigs rosemary, chopped
- 7-8 sage leaves, chopped
- 4 cloves of garlic, minced
- 5 juniper seeds crushed
- 2-3 bay leaves
- Zest of a lemon
- Salt to taste
- Pepper to taste
- 450 grams white wine
- 1 sprig rosemary for later, whole
- 5-6 sage leaves for later, whole
- When fresh herbs are not available one can also use the salt preserved rosemary and sage Check out the Recipe.
- 4-5 cloves garlic with the skin on for later
- Place the meat in a large bowl, pour in the milk until the meat is submerged, and cover the bowl with plastic wrap. Soak the venison in milk overnight, as this is one way to help remove the gamey flavor from the meat.
- The following day rinse the meat thoroughly, and pat it dry with a paper towel. Place the venison in a clean bowl and drizzle with some olive oil.
- Mince the herbs and the garlic . Add the zest of one lemon, salt, pepper, as well as the juniper seeds to the minced herbs. When fresh herbs are not available one can also use the salt preserved rosemary and sage.
- Rub the meat on all sides with the fresh herb rub. Tuck 2-3 whole bay leaves in the bowl, cover once again with plastic wrap, and place in the fridge to marinate for several hours.
- About one hour before cooking, remove the bowl from the refrigerator to allow the meat to come to room temperature.
- In the meantime, preheat The Marinara Wood-Fired Pizza Oven to 400°-425°F - 200°-218°C.
- When the oven is ready, place the venison into a cold Dutch Oven. Pour the wine over the meat, as well as good drizzle of olive oil. Add the additional sprig of rosemary, sage leaves, bay leaves and garlic cloves with the skin still on.
- Cover with a lid, place in the oven, and once the wine begins to come to a good, strong simmer cook for about 10 minutes. Make sure to begin calculating the time only when the wine begins to simmer well.
- After 10 minutes, turn the meat, cover the dutch oven with the lid, and place it back into the oven for an additional 10 minutes from the time it starts simmering/boil.
- When 20 minutes are up, remove the meat from the dutch oven and wrap in foil. At this point the sprig of rosemary and sage as well as the bay leaves can be removed. Place the Dutch Oven back into the oven and allow the sauce to simmer down into a thick, delicious reduction.
- Once reduced, place the meat back into the dutch oven and allow the loin to sear well on all sides in this luscious reduction. In essence this is a reverse method of browning the meat, when it is seared at the end rather than at the beginning. This method is called Reverse Searing.
- Remove the meat from the oven and transfer on a cutting board. With the help of a sharp knife cut the meat into thin slices and arrange them on a serving dish. Pour the reduction over the meat and serve immediately. The thin slices are also delicious when served on a baguette at room temperature. Enjoy!
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