'In salmì' is the most common way of cooking game dishes like venison, boar, hare or pheasant. To overcome the gaminess, the meat is marinaded overnight, usually in red wine with garlic and a mixture of herbs and spices (juniper, clove, bay among others). Then, in most recipes, the wine from the marinade is drained out and returned during the cooking process. The dish might be flambéd with brandy at the end.
Image by Jeremy Keith