Salmì Di Camoscio

Preparation:

Preparation: To prepare this particular salmì, any part of the chamois can be used, with the only care being to remove all the fat from the meat. Then proceed as follows: let the meat, cut into small pieces, melt in the wine which must be - if possible - rather alcoholic and dark. Finely chop an onion with a handful of basil leaves and a sprig of thyme. Smash the liver, lung and heart of the chamois. The whole thing, the meat, the mince and the offal, mixed in the wine, is left to melt in a special covered container for four or five days. To cook the meat thus ready, first sauté the butter (or margarine) and onion in a saucepan. Browned very well, slowly add the wine from the infusion, also adding a teaspoon of mixed spices and half a nutmeg. Then, let it cook for an hour to an hour and a half, depending on the age of the chamois. If the salmì dries out too much, gradually add ready-made stock until the gravy becomes thicker. It should be served with polenta, perhaps the mixed black and yellow one, or with toasted bread or, better, with crustùn de sègal a la cuntadina.