The roe deer haunch is an ancient delicacy that combines the intense, juicy flavor of roe deer meat with the sweetness of cranberries and the aromatic character of spices. The meat is marinated in red wine with spices and herbs, then slowly roasted until perfectly tender. Served with a sauce based on game stock enriched with cream, the roe deer haunch becomes an irresistible dish, perfect for special occasions or to indulge in a gourmet lunch or dinner.
Sprinkle the haunches with salt and pepper and fry them over high heat, adding the aromatic roots and diced onions; then deglaze the pan with half of the red wine, pour in the game stock, add the seasonings and the cranberries, and cook.
Mix the cream, the remaining red wine, the flour and the mustard; when the meat is tender, thicken the sauce and pass it through a sieve.
To finish, add the cream, season and serve together with the cranberries and the semolina tagliatelle.
Oven
Frying pan
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Pastry brush
Store the roe deer haunch in the refrigerator, wrapped in tightly sealed plastic wrap, for up to 3-4 days.
The roe deer haunch is a typical dish of the Italian mountain regions, particularly Trentino-Alto Adige and Val d'Aosta.
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 |
