Leg Of Chamois In Salmì

Preparation:

Preparation: Once the chamois is boned and tied with a string, it is marinated with all the vegetables (cut into pieces) and the spices for twenty-four hours, in a cool place. Once the marinade has taken place, drain the meat and vegetables. Brown the latter with the diced bacon in five spoonfuls of oil for about 15 minutes. Then, add the leg and brown it for about half an hour. Sprinkle everything with the wine from the marinade, add salt and cook over a moderate heat for about three hours. When the meat is cooked, remove it from the pan. Cook the cooking liquid again until the liquid has completely evaporated. Then, pass it all through a sieve. The sauce obtained by adding the cocoa powder dissolved in the liquid cream is put back on the heat. As soon as the sauce begins to boil, add the grappa and immediately remove the saucepan from the heat. Slice the thigh, basting it with the sauce. Accompany the leg with polenta. Cocoa may not be used, and this is more adherent to the local cuisine, or it may be added to the marinade. You can also put 100 g of chamois liver in this.