This Roman sauce – made with berries, herbs, spices and red wine – never lost favour, because it masked the smell of meat that was left to hang for too long. Nowadays it is a luxury, yet easily made. This is the light version, for the heavy version go to Salsa Peposa.
1 kg venison 750 ml Montepulciano D'Abruzzo red wine 500 g red onions, sliced 50 g black peppercorns 30 g flour 25 g lovage leaves and stalks 25 g rosemary twigs 20 g cassia bark 20 g juniper berries 10 bay leaves
Place vension into a large deep pot with the bay leaves, onions, peppercorns and wine, simmer over a very low heat for 24 hours. Strain liquid, make a gravy with the flour. Serve meat with the gravy and mashed potatoes.
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