This Roman sauce – made with berries, herbs, spices and red wine – never lost favour, because it masked the smell of meat that was left to hang for too long. Nowadays it is a luxury, yet easily made. This is the light version, for the heavy version go to Salsa Peposa.
- 1 kg venison
- 750 ml Montepulciano D’Abruzzo red wine
- 500 g red onions, sliced
- 50 g black peppercorns
- 30 g flour
- 25 g lovage leaves and stalks
- 25 g rosemary twigs
- 20 g cassia bark
- 20 g juniper berries
- 10 bay leaves
Place vension into a large deep pot with the bay leaves, onions, peppercorns and wine, simmer over a very low heat for 24 hours. Strain liquid, make a gravy with the flour. Serve meat with the gravy and mashed potatoes.