Game Stew
This mountain dish comes from Stefania Fabris, a family friend in Roasio. Soaking the meat
in the wine for two days not only makes it tender but also enhances its flavour. Although the
recipe calls for venison, you could use any game. The walnuts must be left whole, in the shells,
and will impart a special flavour to the dish. Don’t use too many juniper berries as they are quite
perfumed and can easily overpower a dish. Serves 4
Ingredients:
4 venison steaks
1 red onion, chopped
3 whole walnuts
3 large carrots
1 celery stick
2 bay leaves
3–4 juniper berries
1 bottle of red wine
salt and freshly ground black pepper
polenta, to serve
Cut the meat into large cubes and place in a bowl. Add all the vegetables, cutting them to
fit into the bottom of the bowl if they are too big, bay leaves, juniper berries and seasoning and
pour in the wine. Cover with cling film and marinate for 2 days, turning the meat each morning
and evening.
Cook in a saucepan on a low heat for about 2 hours, stirring occasionally. After this time,
set aside the meat and walnuts and blend the vegetables, wine and spices together to form a
smooth sauce. Put everything back into the pan, cover and warm through on a slow heat.
Serve with polenta and with a good Gattinara or Barbaresco wine.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster