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Venison with Orange Sauce

di Academia Barilla

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Venison with Orange Sauce
1 hours


Main course


Ingredients for 4 people

1 ¾ pounds lean venison
1 pound ripe tomatoes
10 ½ ounces fresh white button mushrooms
4 tablespoons extra virgin olive oil
2 ½ cups dry red wine
¼ cup parsley
1 teaspoon fresh thyme
reserving 1 sprig for garnish
1 teaspoon bay leaf
1 ¾ tablespoons orange zest
hot red pepper to taste
salt to taste
1 ½ tablespoons onion
2 ½ cups water
10 black peppercorns

Preparation 30 minutes preparation + 1 hours cooking
1. Cut the venison into 1-inch cubes

2. Place in a bowl and cover with red wine

3. Add half of the orange zest (with the white pith removed), bay leaves, half of the thyme, hot pepper and onion

4. Marinate the meat for 6 hours

5. Wash the tomatoes and pass through a tomato press

6. Clean the mushrooms and slice about 1/16 inch thick

7. Heat a drizzle of oil in a pan over medium heat

8. Sauté the mushrooms for a few minutes, seasoning with salt to taste

9. Heat about 4 tablespoons of oil in a pan over medium heat

10. Sauté the pieces of venison until golden brown

11. Put the meat in another saucepan

12. Strain the wine, chop the orange zest and onion (all of the ingredients of the marinade) and pour over the meat

13. Allow the wine to evaporate over medium heat

14. Add the mushrooms, puréed tomato, a few leaves of chopped fresh thyme, crushed peppercorns and a pinch of salt

15. Add water and stir

16. Cover and simmer over low heat for about an hour

17. If the sauce is too thick, add a small amount of water

18. Arrange the pieces of venison on a hot platter

19. Pour the sauce over the meat and sprinkle with chopped parsley and chopped orange zest (with pith removed)

20. Garnish with a reserved sprig of fresh thyme