Dish

Capriolo alla Valdostana

Venetian Roe Deer Stew

Capriolo alla Valdostana is a dish that is typically made with venison, although it can also be made with other types of game meat. The meat is marinated in red wine and herbs before being cooked in a tomato-based sauce. The dish is typically served with polenta, which helps to soak up the flavorful sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Capriolo alla Valdostana is a traditional dish from the Val d'Aosta region of Italy. The dish has been around for centuries and is a popular winter dish in the region.

Dietary considerations

Capriolo alla Valdostana is a high-protein dish that is low in carbohydrates. It is also gluten-free and dairy-free.

Variations

There are many variations of Capriolo alla Valdostana, including versions that use beef or pork instead of venison. Some versions also include mushrooms or other vegetables in the sauce.

Presentation and garnishing

Capriolo alla Valdostana is typically served on a plate with the meat and sauce on one side and the polenta on the other. It is often garnished with fresh herbs, such as parsley or thyme.