Savory Venison Salmì

Ingredients

• 2 pounds (900g) venison, cut into chunks 2 pounds (900g) venison, cut into chunks
• 1 bottle (750ml) red wine 1 bottle (750ml) red wine
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 onions, chopped 2 onions, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the venison, red wine, garlic, onions, carrots, celery, thyme, and bay leaves. Cover and refrigerate for at least 4 hours or overnight to marinate.
2. 2.
   Remove the venison from the marinade and pat dry with paper towels. Reserve the marinade.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the venison and cook until browned on all sides.
4. 4.
   Add the reserved marinade, chicken or beef broth, and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the venison is tender and the flavors have melded together.
5. 5.
   Remove the bay leaves and thyme sprigs before serving. Adjust the seasoning if needed.
6. 6.
   Serve the Venison Salmì hot with crusty bread or polenta.

Treat your ingredients with care...

• Venison — Ensure the venison is properly marinated to enhance its flavor and tenderness. If venison is not available, you can substitute it with other game meats like wild boar or rabbit.
• Red wine — Choose a full-bodied red wine, such as Cabernet Sauvignon or Merlot, for the marinade to add depth of flavor to the dish.
• Fresh thyme — Use fresh thyme sprigs for the best flavor. If unavailable, you can substitute with dried thyme, but reduce the quantity by half.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of cocoa powder or dark chocolate to the stew during the last hour of cooking.
• Serve the Venison Salmì with a side of creamy polenta or roasted potatoes to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Garnish the Venison Salmì with fresh parsley or thyme leaves before serving to add a pop of color and freshness. Serve it in deep bowls or on a bed of creamy polenta for a rustic and elegant presentation.

Presentation advice

To elevate the presentation of the Venison Salmì, you can serve it in individual cast-iron cocottes or mini Dutch ovens. Place a sprig of fresh thyme on top of each serving for an added touch of elegance.