Venison Chops With Stelvio

Preparation:

Preparation: Cut the ribs from a square piece of roe deer and then marinate for 24 hours in white wine with the addition of all the herbs: thyme, juniper, marjoram, carrots, celery, shallots, bay leaves, rosemary, sage, etc. Remove them from the marinade, dry them by flouring them and then brown them in fresh butter. Wet with marsala and add a pound of lard. Finally, cover everything with the sauce from the marinade passed through a sieve and cook. They are served with rice pilaf.