Loin of chamois “pasticciato”

/Loin of chamois “pasticciato”
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Loin of chamois “pasticciato”

  • CourseSecond Course
  • Preparation40'
  • Difficultymedium
  • Selvagginachamois
  • Calories300 - 400
  • ActivityRun F 45’ M 32’
  • Persons4


800gr loin of chamois

80gr extra virgin olive oil

50gr diced carrots

50gr diced celery

30gr diced onion

N 1 clove of garlic

400gr fresh tomato puree

100gr milk

300gr champignon mushrooms

Parsley to taste

Salt and pepper to taste


  • Clean the chamois meat and remove all fat, then tie it up with a string.
  • Sear the meat over high heat in a non-stick frying pan.
  • Heat the extra virgin olive oil in a saucepan and sauté the garlic, the onion, the celery and the carrot. Carefully lay down the meat, add the tomato puree and bring to a boil. Cover and cook slowly over low heat for about 10 minutes.
  • Add the milk and season with salt and pepper.



Wine CouplingGalileo 2013 Az. Guerrieri

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