Cut the meat into cubes and macerate it into the wine along with the juniper, thyme and bay leaf.
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| Ingredients to make corzo casserole with chestnuts: |
| 900 g Deer meat or corzo 80 ml Porto or other red wine 1 tablespoon junic Hunting meat broth |
Ingredients to make corzo casserole with chestnuts:
2. soak chestnuts and scald them.
3. Peel and book.
4. In a pan meter the butter and brown the meat.
5. reserving the marinade. Once golden, remove it and brown the onion in the same pan.
6. Put the meat in an oven source, add the onion, the marinade, the broth and salt and pepper.
7. Cover and cook 40 minutes.
8. Add the chestnuts and let another 40 minutes cook, until it is tender.
