Dish

Salmì di cervo

Venison salmì

Salmì di cervo is a dish that is made by first marinating the venison in red wine and herbs for several hours. The venison is then browned in a pan with olive oil and garlic. The sauce is made by sautéing onions and carrots in the same pan, then adding chicken broth, red wine, and tomato paste. The venison is then added back to the pan and simmered until tender. The result is a delicious and hearty dish that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Game Dish

Origins and history

Salmì di cervo is a traditional Italian dish that has been enjoyed for generations. It is believed to have originated in the northern regions of Italy, where venison hunting was a popular pastime. Today, it is a popular dish throughout Italy and is often served at special occasions and family gatherings.

Dietary considerations

This dish is high in protein and low in carbohydrates, making it a great option for those on a low-carb or high-protein diet. However, it does contain animal products and may not be suitable for vegetarians or vegans.

Variations

There are many variations of this dish, with some recipes calling for the addition of pancetta or prosciutto. Some recipes also call for the use of fresh tomatoes instead of tomato paste. Additionally, some recipes call for the use of white wine instead of red wine.

Presentation and garnishing

This dish is traditionally served on a large platter, with the venison arranged in a circle around the sauce. It is often garnished with fresh herbs, such as parsley or basil.

Tips & Tricks

To ensure that the venison is tender and juicy, be sure to marinate it for several hours before cooking. Additionally, be sure to brown it well on all sides before adding it back to the pan with the sauce. Finally, be sure to simmer the dish over low heat for at least an hour to allow the flavors to meld together.

Side-dishes

This dish is often served with a side of roasted potatoes or polenta. It can also be served with a simple green salad or a side of sautéed spinach.

Drink pairings

This dish pairs well with a full-bodied red wine, such as a Chianti or a Barolo. It can also be paired with a crisp white wine, such as a Pinot Grigio or a Sauvignon Blanc.