Italian
Braised Venison with Prunes and Porcini Mushrooms
by Gambero Rosso · 452K subscribers on YouTube
A rich braised venison dish with prunes, aromatic vegetables, and porcini mushrooms, paired with Villa Gemma wine.
- Difficulty
- easy
Ingredients
11 items- Cervocut into large pieces
- Prugneused both in the braise and as garnish
- Celeryfinely chopped
- Carrotsfinely chopped
- Onionsfinely chopped
- Vino Villa Gemmaused for braising
- Aromatic Herbsrosemary, thyme, etc.
- Porcini Mushroomspreserved in oil, cut into large pieces
- Extra Virgin Olive Oilfor browning and sautéing
- Misticanzamixed salad greens for garnish
- Breadto serve on the side
Method
- Cut the venison into large pieces.
- Finely chop celery, carrots, and onions.
- In a pot, heat olive oil and brown the venison on all sides.
- Add the chopped vegetables and prunes.
- Pour in the Villa Gemma wine and add aromatic herbs (rosemary, thyme, etc.).
- Cover and braise on low heat for a long time until the meat is very tender.
- Meanwhile, cut the porcini mushrooms into large pieces, keeping them intact.
- In a separate pan, sauté the mushrooms in olive oil with aromatic herbs until golden and crisp.
- When the venison is cooked, remove the meat and set aside. Strain the cooking liquid and reduce it to a sauce.
- To serve, place the braised venison on a plate. Arrange the sautéed porcini mushrooms on top. Add some fresh prunes and fresh herbs for flavor.
- Finally, top with a handful of misticanza (mixed salad greens) and drizzle with the reduced sauce. Serve with a side of bread.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
