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
Place in a bowl and cover with red wine. Add half of the orange zest (with the white pith removed), bay leaves, half of the thyme, hot pepper and onion. Marinate the meat for 6 hours.
Wash the tomatoes and pass through a tomato press. Clean the mushrooms and slice about 1/16 inch thick.
Heat a drizzle of oil in a pan over medium heat. Sauté the mushrooms for a few minutes, seasoning with salt to taste.
Heat about 4 tablespoons of oil in a pan over medium heat. Sauté the pieces of venison until golden brown. Put the meat in another saucepan. Strain the wine, chop the orange zest and onion (all of the ingredients of the marinade) and pour over the meat.
Allow the wine to evaporate over medium heat. Add the mushrooms, puréed tomato, a few leaves of chopped fresh thyme, crushed peppercorns and a pinch of salt.
Add water and stir. Cover and simmer over low heat for about an hour. If the sauce is too thick, add a small amount of water. Arrange the pieces of venison on a hot platter. Pour the sauce over the meat and sprinkle with chopped parsley and chopped orange zest (with pith removed). Garnish with a reserved sprig of fresh thyme.
A dish with intense and delicate aromas, at the same time the chili pepper tends to invade our mouths therefore we would pair it with a red wine that has good tannins. Savuto Rosso Superiore.
The meat must not cook on heat that is too high or for too long, because it tends to become dry and tough.