For 6 people, you need:
- 2 kg di chamois
- bay leaf
- 1.5 litres of Valdostana red wine (most suitable would be the Enfer d’Arvier)
- salt and pepper.
Leave the chamois to steep for 3 days, cut into small pieces, with juniper, bay leaf, sage, carrot and celery, and after covering it all with a good wine, salt and pepper it. Drain the chamois, dry it and roll it lightly in flour; let it brown and cover with the wine and vegetables in which it was soaked. Leave to cook for at least 2 hours. Sieve the vegetables to produce a smooth sauce. Serve with polenta or Valdostana style potatoes, cooked with water, sage and plenty of melted butter. Recommended wines to accompany it would be the Donnas or the Torrette Superiore, served at 20 C°.