Last night we received a bunch of hunters who We have asked for a dinner of venison.
The raw material, of course, have offered them! 
We have prepared a menu with a main dish, polenta, and three types of wild game cooked differently:
pheasant cacciatore with mushrooms
hare civet of venison goulash
For the pheasant, we have prepared a fried with onion, celery and carrots.
We then added the pheasant, previously put in marinade with water and white wine vinegar, salt and pepper, and we dried its water.
all washed down with a glass of dry white wine, we then added the tomatoes into large pieces. After two hours of cooking, we've made Soak dried mushrooms in water previously.
The whole thing simmer for a further Oretta.
For Hare, we have made in red wine marinate the pieces of rabbit with onion, celery, carrot, bay leaf and garlic for thirty-six hours. When we started cooking, we prepared a fried with celery, carrot and onion, when you are withered, we added the finely chopped liver and kidneys and made them brown. When everything was ready, we added the meat of the hare, cloves, cinnamon and juniper berries and wine from the marinade. all went on a low heat until wine evaporates.
For Roe, the other a long thirty-six hours marinated in red wine, with the usual celery, carrot and onion, more garlic, bay leaves, juniper and rosemary.
begun work, We have prepared a fried with celery, carrot and onion, lots of onion. We then put all the meat with the marinade spices, salt and pepper, without water, we added a lot of strong paprika, a little tomato, and wine from the marinade, added a little at a time. All baked on low heat for almost six hours.
Everything was greatly appreciated.
I just wanted to let you know the recipes.
Greetings
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