Umido di Cervo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
I like to dry-age venison myself for ten days, so I always buy it on the bone, but you can ask your butcher to bone-out a dry-aged venison shoulder for you. Ask him to get venison blood for you too...
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Ingredients
- 1 star anise
- 1 stick cinnamon
- 4 sprigs rosemary
- 8 juniper berries
- ½ leek, white part halved lengthways, washed well and diced
- 1 carrot, diced
- 800 g venison shoulder meat, cut into 3 cm cubes
- 10 black peppercorns
- ½ cup (125 ml) grapeseed oil salt flakes
- 1 1/2 litres red wine
- 1 stalk celery, diced
- 1 onion, diced
- 150 ml venison (or pigs’) blood (order from your butcher)
- Chicken Stock, if needed
- ‘Polenta’ of Potato, to serve
- 60 g cold unsalted butter, cubed
- 15 g dark chocolate, grated
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