Roast chamois is a succulent and tasty dish that brings the flavors of hunting tradition to the table. The chamois thigh is flavored with crispy pancetta, thyme, summer savory, and oregano, and then slowly roasted in the oven with a delicious dry white wine. The final result is tender and flavorful meat, perfect for special occasions.
Incise the meat of the thigh and stuff it with pancetta cut into small sticks
In a bowl, mix a glass of oil with three glasses of wine, the chopped aromatic herbs, salt, and pepper
Place the meat in this marinade and let it marinate covered and in a cool place for at least one night
Place the thigh in a baking dish brushed with plenty of oil, cook in a preheated oven at 220 degrees for 10 minutes
Pour the marinade into the dish, lower the heat to 180 degrees, and cook for about half an hour, frequently basting the meat with the cooking liquid so that it is slightly rare
If you prefer it more cooked, keep it in the oven for another 10 minutes, but do not extend the cooking time further as otherwise the meat will toughen
Remove from the oven, slice the thigh, place on a serving platter, and drizzle with the sauce
Accompanying wines: Barbaresco DOCG Chianti Classico “Riserva” DOC Nardò Rosso “Riserva” DOC
Frying Pan
Oven
Store in the refrigerator
Ideal for festive dinners
Italy
| Energy (kcal) | 155.29 |
| Carbohydrates (g) | 0.23 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 9.9 |
| of which Saturates (g) | 3.39 |
| Protein (g) | 1.29 |
| Sale (g) | 0.02 |
