Red Deer

19 Aug

Red Deer (Cervus elaphus), one of the largest deer species, are held in captivity for a variety of reasons, including its meat, which is called venison. It is not generally harvested for human consumption on a large scale, though speciality restaurants seasonally offer venison, which is widely considered to be both flavourful and nutritious. Venison is higher in protein and lower in fat than either beef or chicken.

We had the chance of trying venison when travelling in northern Italy, more specifically on Cortina D’Ampezzo, at “Ristorante Lago Scin” (Via Lago Scin, 1 – Cortina D’Ampezzo/Italy).  The restaurant is beautifully located right at the lake from which its name is derived, a small body of water at 1,336 m of altitude, in the center of Belluno Dolomites, province of Veneto.

Lago Scin - Cortina D'Ampezzo/Veneto/Italy

Lago Scin - Cortina D'Ampezzo/Veneto/Italy

Ristorante Lago Scin - Cortina D'Ampezzo/Veneto/Italy

Ristorante Lago Scin - Cortina D'Ampezzo/Veneto/Italy

As you can see by the images, we reached the restaurant on a rather beautiful summer day, ideal for occupying one of the outdoor tables, what in fact we did.

Among the ordered dishes was the already mentioned Red Deer, which came as a nice dark stew with a beautiful yellow polenta (Spezzatini di cervo con polenta).  Polenta, as you may know, is made from boiled cornmeal, and along with tomatoes, constitutes one of the most amazing Latin American contributions to the Italian cuisine, if not to the whole world (if that is not borderless cooking then tell me what is).

Both, the deer and the polenta, where very nicely prepared by Chef Carlo, and even though venison retains a “gamy” or “wild” taste, considering it tends to have a finer texture and is leaner than beef, the overall experience was rather enjoyable.  Something to be remembered and, if possible, repeated.

"Spezzatini di cervo con polenta" from "Ristorante Lago Scin"

"Spezzatini di cervo con polenta" from "Ristorante Lago Scin"

Venison on Foodista


2 Responses to “Red Deer”

  1. Melissa Peterman January 14, 2010 at 15:31 #

    Which wine did you pair it with, if any?

  2. Euclydes Santos January 14, 2010 at 18:00 #

    Dear Melissa, first of all, let me thank you for passing by. As you should know the pairing of wine and food depends not only on the meat itself, but also on the accompaniments, specially on the sauce and condiments (not to mention individual taste). Venison has been most often paired with syrah, zinfandel and cabernet sauvignon. Well, we were in Italy, so we decided to go with an Italian red. We chose a bardolino (from Bolla), a blend of three main grapes produced to the east of Lake Guarda, not very far from were we were. We were quite happy with the final result, and that’s what really matter, happiness. Regards. EASF

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