Capriolo In Salmì

Preparation:

Preparation: Clean and cut all the vegetables into squares, put them in a large bowl, add the venison cut into pieces, the red wine, a pinch of salt and add the herbs enclosed in a cloth napkin tied with string, let the all in the refrigerator for 3 days. Drain the meat and vegetables from the wine, put the meat on a plate, brown the vegetables over a moderate heat, meanwhile flour the meat and brown it with oil in a pan over high heat. Add the meat, having removed its cooking juices, to the vegetables, then pour over the red wine and add the tomato puree, cook over low heat for at least an hour, adding water or stock if it gets too dry.