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capriolo

roe deer

A popular game dish in the northern mountains; usually roast or cooked in salmì with polenta, sometimes with mushrooms.

Capriolo alla valdostana: from the Valle d'Aosta, where they stew it in wine, then cook it with vegetables, grappa and cream.

Text © Dana Facaros and Michael Pauls

Images by: Pelz, Creative Commons License