Deer in Barolo

Rub the meat with the game spices and place in a freezer bag with the finely diced roasted vegetables, garlic cloves and herbs including bay leaves. Pour enough wine to cover the meat well. Close the bag and refrigerate for 24 hours.

The next day, heat the duck fat in a heavy casserole and sauté the bacon until crisp. Remove the meat from the pouch, adding any clinging culinary herbs and vegetables to the marinade. Pour the marinade through a sieve and collect the liquid. Dry the meat and brown all around in the casserole. Remove from crockpot, add vegetables from colander to crockpot, along with peeled and halved shallots. Quickly sauté the vegetables, add the paradeis pulp and also sauté briefly. Add meat one more time and extinguish with marinade – it should only be offered up to max. half the height of the meat, if necessary add more wine from the bottle. Add the halved kumquats, the kitchen herbs from the sieve, close the casserole tightly. Stew the meat very gently for about 2 hours. In the meantime, if necessary, add some game stock.

However, the liquid level must not become too high.

The meat can be cooked on the stove as well as in the oven.

Once the meat is cooked – prick, remove the roast piece from the cooking pot and wrap it in aluminum foil. Strain the stock through a sieve, squeezing the vegetables well. Sauce with a k

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