Capriolo in Salmì
A robust Trentino braise of tender roe deer steeped overnight in spiced red wine and juniper. Known as Rehragout in neighbouring South Tyrolean valleys, it is traditionally served with steaming polenta.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •large glass bowl
- •heavy cast-iron casserole
- •fine mesh sieve
- •slotted spoon
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 52 g
- calories
- 540 kcal
Instructions
- 1
Place the roe deer cubes in a large glass bowl with half the chopped carrots, celery, onion, and garlic.
- 2
Add the juniper berries, bay leaves, and cloves, then pour over the red wine until the meat is fully submerged.
- 3
Cover and refrigerate for 12 to 24 hours to marinate.
- 4
Strain the meat over a bowl, reserving the wine marinade and discarding the marinated vegetables and whole spices.
- 5
Pat the drained deer meat thoroughly dry with kitchen paper.
- 6
Heat the olive oil and butter in a heavy casserole over medium-high heat.
- 7
Brown the meat cubes in batches until nicely caramelised on all sides, then remove with a slotted spoon.
- 8
Add the remaining fresh chopped vegetables to the casserole and sauté until softened and golden.
- 9
Return the browned meat to the pan and stir in the tomato purée.
- 10
Pour in the reserved wine marinade and season with salt and black pepper.
- 11
Bring to a gentle simmer, cover with a tight lid, and braise on low heat for 90 minutes.
- 12
Uncover and simmer for 15 minutes more until the meat is tender and the sauce is rich and glossy.
Chef's tips
Always pat the marinated meat dry before searing so it browns deeply rather than steaming. Using fresh vegetables for the final cooking rather than the spent marinade vegetables gives a cleaner, sweeter aromatic base. If the sauce reduces too quickly during the long simmer, add a small ladleful of hot water or light meat broth.
Ingredient substitutions
- roe deer → farmed venison shoulder or wild boar meat
- Teroldego or Marzemino → another full-bodied, dry Alpine or northern Italian red wine like Pinot Nero or Barbera
Storage
Store cooled leftovers in a sealed container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered saucepan over low heat, adding a splash of water or broth to loosen the gravy.
Common mistakes to avoid
- •Skipping the drying step before browning, which prevents the meat from getting a proper sear.
- •Boiling the meat rapidly instead of maintaining a very gentle, low simmer, which toughens wild game.
- •Marinating for longer than 24 hours, which can make the lean meat unpleasantly mushy.
Serving suggestions
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