02 Feb CERVO ROSSO IN SALMÌ CON POLENTA
Weekend Special: February 2 – 3, 2018
The winter cold and mountains again drives the chef’s imagination to a new local recipe that is aimed to strike the taste of our many followers.
Venison shoulder is cut into small cubes and then marinated for 48 hours with juniper, cinnamon, cloves, garlic, rosemary, sage and red wine. The meat is then drained and seared in clarified butter, covered with the marinade along with celery, carrots, onions and an extra touch of gin to create more body. Everything is then cooked for 3 hours at a very low temperature. Stone ground polenta with the addition of Parmigiano Reggiano and Taleggio completes this flavor opera.