Chamois in red wine

Preparation:

Preparation: Prepare the marinade: pour the wine, which must be of good quality, into a bowl, add the two cloves, some juniper berries, two bay leaves, a stick of celery, the carrot and the onion, salt and pepper. Cut the leg into small pieces, place them in the bowl so that the liquid covers them and leave them to marinate in a cool place but not in the refrigerator for at least 12 hours. Drain the various pieces, put them in a saucepan with a knob of butter and three tablespoons of oil, let them brown. When they have browned, add the vegetables, the herbs and the wine from the marinade; also add the peeled and cut apple. Cook over very low heat for about 2 hours. Remove from the heat, arrange the chamois on a hot serving plate. Dilute the cooking liquid, after filtering it through a sieve, with a little hot water if it is too thick, let it heat up and pour it over the meat. Serve this dish hot. Accompanying wines: Barolo "Riserva" DOCG, Brunello Di Montalcino "Riserva" DOCG, Taurasi "Riserva" DOCG.