Legendary Dishes | Peposa di Daino (vension in Roman-style aromatic red wine sauce)

ITALY

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.

LEGENDARY DISHES


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