Cooking can be an intimidating undertaking for many, especially when working with game meats like venison.
It is a task that requires patience and precision to obtain the right flavors, but we can get help with the use of aromatic essential oils, such as bitter orange essential oil.
In this post we will examine how to best cook a venison stew using bitter orange essential oil, take inspiration from this recipe so as to amaze your guests the next time you turn on the stove!
This recipe and the story were kindly provided to us by the gourmet-hunter Andrea Dario Manzi Fè who says:
I managed to get the deer from my friend Luca who hunts in Val d'Intelvi, this is a young female and in exchange I promised him two woodcocks, which he hasn't cooked/eaten for a long time.
My guest friends, Claudio and Benedetta, instead produce essential oils and we tried a combination together.
500g of venison
1 shallot
A knob of butter
A glass of Poggio a' Grilli red wine Gimonda
Meat broth
Pepper
Cut the venison into large pieces.
In a pan, brown the meat well in butter.
Add the finely chopped shallot and finish browning, add the broth until covered and pepper.
Add half a glass of red wine and cover with a lid.
Every fifteen minutes, turn the meat and add wine so that it doesn't stick to the bottom and cooks evenly.
Cook for a couple of hours and, when soft to the fork, remove the meat from the pan and keep it warm.
Dilute the cooking sauce with a little water and add 6/8 drops of bitter orange essential oil, cover the meat with the resulting sauce and serve hot accompanied by baked potatoes or mashed potatoes.