Piedmontese chamois

Recipe second for 6 people based on Chamois.

Preparation:

Preparation: Leave the chamois cut into large pieces to macerate for 24-36 hours in a bowl with celery, carrot, rosemary and vinegar. Brown the sliced onion in 50 g of butter, add a little flour and then the broth; mix; add the sugar and cook for a few minutes. Flour the pieces of chamois and brown them in 50 g of butter and 4 tablespoons of oil; dip them in the prepared gravy, add salt and pepper. Finish cooking.

Ingredients:

Ingredients: 1000 G Chamois Breast (or Chamois Shoulder) - 100 G Butter - 1 Glass White Wine Vinegar - Flour - 2 Onions - 1 Carrot - Celery - Rosemary - Sage - 4 Tablespoons Extra-virgin Olive Oil - Broth - Salt - Pepper - 1 Tablespoon Sugar

April 23, 2023 | Letture: 73 | By: Admin

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