Game Meat Stew

Method

1. Wash the meat: Place the game meat pieces in a large bowl. Cover with cold water, add a glass of white vinegar and a handful of coarse salt. Mix and let sit until the water turns dark. Discard the water. Repeat this process three times. On the second wash, let the meat soak for 15 minutes. After the third wash, rinse the meat under cold running water until the water runs clear.
2. Pre-cook the meat: In a frying pan, heat a generous amount of olive oil. Add the meat and cook over medium-high heat, turning occasionally, until it releases its liquids and the liquid evaporates. Discard the released liquid completely.
3. Prepare the soffritto: In a separate heavy-bottomed pot, heat olive oil. Add whole garlic cloves and chili pepper (if using). When the garlic is golden, add chopped celery, carrot, and onion. Sauté over low heat until the vegetables are soft and fragrant.
4. Add the pre-cooked meat to the soffritto and increase the heat to high.
5. Deglaze with white wine (use white wine for young, tender meat; red wine for older meat). Let the alcohol evaporate for a few minutes while stirring.
6. Add the herbs: bay leaves, sage, rosemary, and juniper berries. Optionally, add dried bay berries if available. Stir well.
7. Cook uncovered for about 30 minutes over medium-high heat, until the alcohol has fully evaporated and the meat is browned.
8. Add tomato sauce and a little water (to rinse the jar). Season with salt and pepper. Stir gently to avoid breaking the meat.
9. Cover the pot and cook over low heat for up to 2 hours, or until the meat is very tender and falling off the bone. If the sauce dries out, add a small amount of water as needed.
10. For the best flavor, let the dish cool to room temperature, then refrigerate overnight. Reheat gently before serving. Serve as a main course or with pappardelle pasta.