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PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
PATATE

Ingredients: roe deer, tomatoes, flour, red wine, cloves, thyme, juniper, bay leaves, onion, carrot, parsley, garlic, celery, grappa, cinnamon, 3 tablespoon cream and extra virgin olive oil.

Method: cut the meat in pieces. Wash and wipe. Prepare a wine marinade to which finely chopped garlic, onion, carrot, celery, and parsley is added. Scatter the crumbed bay leaves, thyme, cinnamon, crushed juniper berries and cloves.
Season with salt and pepper. Leave the meat to marinade for two days turning over the meat every now and then.
On the third day drain and wipe the meat.
Put the meat in the olive oil and brown well.
Add the grappa and when it evaporates add in the flour.
When golden pour in the marinade liquid add the tomatoes cut in pieces and leave to cook for 30 minutes. Remove the meat, put on a serving dish and keep in a warm place. Press the sauce, add the cream and cook for 5 minutes. Serve the meat with the sauce.

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