Roe deer venison in primitivo wine sause with blueberries

Roe deer venison in primitivo wine sause with blueberries

“When Antonio and Nadia Santini told me about their 1974 honeymoon, I saw a flash of emotion in their eyes. They had gone to visit the cathedrals of French cuisine. On the way back, the turning point. Antonio was named after his grandfather, who a hundred years ago was the host of an inn and ferryman on the Oglio, in Runate, in the province of Mantua. In 1927, he opened a trattoria called “Pesce e Vino’'.

His son Giovanni and his wife Bruna (still very active until only recently) laid the foundations on which Antonio and Nadia have built a monument of Italian cuisine. 1982, the first Michelin star, 1988, the second, 1996 the third: the longest continuously held one in Italy to date. In 2013, Nadia was awarded the title of best female chef in the world. Their sons Giovanni and Alberto complete the perfect family picture. Giovanni (graduated in food sciences) works in the kitchen with his mother and puts his signature on these recipes with her. Alberto (a graduate in economics and a very refined sommelier) directs the front of house. Going to them means feeling at home even for the most common customer: Great cooking, excellent cellar, refined warmth.”

Bruno Vespa

The recipe

Ingredients for 4-6 persons

800 g of Roe Deer venison loin (bone in)
500 g of red wine (Primitivo)
1 stick of celery
1 carrot
1 onion
pepper
salt
nutmeg, cloves, rosemary
75 g of butter
½ glass of white wine
2-3 ladles of meat broth
1 teaspoon of acacia honey
blueberries
chestnuts

Preparation

1. De-bone the loin of venison and marinate the meat for a few hours in red wine flavored with finely chopped celery, carrots and onion, salt, pepper and all the spices.

2. Meanwhile, fry the bones cut into pieces in a saucepan with 50 g of butter. Add the wine from and the vegetables the marinade, add a sprig of rosemary and cover with a lid.

3.Cook, letting the liquid reduce until you obtain a thick sauce.

4. In a pan with a little butter, arrange the loin and brown well; pour in the ½ glass of white wine and broth and let evaporate;

4. When it is uniformly browned, add the sauce, another ladle of broth, and continue cooking the meat.

5. When the sauce becomes thick, pass it through a colander and adjust the flavor by adding a teaspoon of acacia honey and some blueberries.

6. Serve the loin with glazed boiled chestnuts.