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Roe and fallow deer venison stew

1.5 kg of roe or fallow deer venison, 2 carrots, 2 stalks of celery, 1 onion, 2 laurel leaves, 1 sprig of rosemary, 2 cloves, a pinch of cinnamon, 1 glass of red wine, 3-4 ladlefuls of vegetable stock, 2 tsps. of wheat flour, extra-virgin olive oil, salt, pepper.
Clean and wash the onion, carrots and celery. Finely chop the vegetables and brown them in a pan with a little oil. Add the meat, cut up into pieces as for any kind of stew, brown it in the oil and add a little salt and pepper. Add the wine, and just before it evaporates completely, add 3 or 4 ladlefuls of vegetable stock. Leave to simmer slowly, adding the laurel leaves, rosemary, cinnamon and a couple of cloves. Slow-cook for 3 hours, make sure the meat is always covered by the liquid and that it does not stick to the bottom of the pan. Half an hour before the meat is ready, add the flour dissolved in the water, so as to thicken the sauce, and add a little salt if necessary. The stew is best enjoyed with a nice thick buckwheat polenta.

Recommended wines:
Red, preferably Teroldego Rotaliano or Cabernet, served at a temperature of 18-20 °C. Remember to uncork the Cabernet an hour before serving.

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