2 venison cutlets per person
4 cloves
2/3 juniper berries
16 bilberries
2 glasses of Merlot
butter
flour
pepper
salt
Brown the venison cutlets in butter and add salt, pepper, cloves and juniper berries. Once they have browned well, lightly flour the cutlets and brown them on both sides. Baste with the Merlot (Santa Margherita), cook until a sauce forms and add the bilberries as well as a tablespoon of broth. Put the cutlets on a dish and pour over the sauce.
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Laudato
Malbech del Veneto Orientale I.G.T.
Santa Margherita
The color is a dark ruby red with, in the wine’s youth, eggplant shadings. The bouquet is broad but intense with sufficient alcohol to convey all the shadings. The first sensations are the sweet, delicate and never overwhelming scents of wood. Next, the nose discovers the first notes of spices and red-skinned fruit, which close on a warm and potent accent of jam. The complete maturation of the grapes permits the amalgamation of those perceptions in a velvety and well-structured complex. The wine is soft on the palate because of its warm sensations of wild berries. When the wine descends along the sides of the tongue, the tannins, which are sweet and agreeable, lend the wine a vivacious touch. The flavor displays the same spice and fruit evident in the bouquet but woven into a lightly boisé texture that assures overall elegance and equilibrium. The flavor’s notable persistence intrigues the palate, stimulating it with vinous and complex sensations.
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