Venison in Orange Sauce
Description
The recipe won't take much time. A traditional dish from Calabria (a region in Italy). Venison pieces seasoned with herbs and orange zest. Serve hot.
Instructions
- 1
Step 1
Cut the venison into medium pieces and place in a bowl.
- 2
Step 2
Mix the pieces of venison with red wine, add orange zest, bay leaf, thyme, pepper, and onion. Cover and marinate for 6 hours.
- 3
Step 3
Wash and slice the mushrooms.
- 4
Step 4
Fry mushrooms in a pan with a small amount of pork fat and 3 tablespoons of vegetable oil, add salt and cook for a few minutes.
- 5
Step 5
In another skillet, sauté the venison in pork fat and vegetable oil until browned. Then pour in a little marinade and add finely chopped onion.
- 6
Step 6
Transfer the sautéed mushrooms to the venison. Add the sliced tomatoes, fresh thyme, ground pepper, and salt.
- 7
Step 7
Pour in water, mix, cover with a lid, and continue simmering over low heat for 1 hour. Place the meat on a serving dish, pour over the sauce, and sprinkle with herbs. You can also crumble orange zest over the top.