The roebuck leg is a delicacy of ancient origins, combining the intense and succulent flavor of roebuck meat with the sweetness of red currants and the aromatic character of spices. The meat is marinated in red wine with spices and aromatic herbs, then slowly cooked in the oven until it reaches perfect tenderness. Served with a game stock sauce enriched with cream, the roebuck leg becomes an irresistible dish, perfect for special occasions or to indulge in a gourmet lunch or dinner.
Sprinkle the legs with salt and pepper, fry them over high heat adding the diced roots and onions, then extinguish the frying with half of the red wine, pour in the game stock, add the seasonings and red currants, and cook
Mix the cream, the remaining red wine, flour, and mustard, then when the meat has become tender, thicken the sauce and strain it through a sieve
To finish beautifully, add the cream, season, and serve together with the red currants and semolina tagliatelle
Oven
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Cooking Brush
Store the roebuck leg in the refrigerator, wrapped in sealed plastic wrap, for up to 3-4 days.
The roebuck leg is a typical dish of the Italian mountain regions, particularly Trentino-Alto Adige and the Aosta Valley.
Italia
| Energy (kcal) | 159.09 |
| Carbohydrates (g) | 1.11 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 3.77 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 9.85 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.06 |
