Preparation: : Finely chop the onion, carrot and celery and add the spices, put the mixture into the pot and pour the wine into it. Cut the roebuck into pieces, put the meat into the marinade and leave for 18 hours. Take the meat off the pot and wipe with cloth. Heat 3 tbs of olive oil and 50 g butter in a pot, add the meat and stir fry, turning occasionally, salt to taste.
Add the vegetables of the marinade and cook over a moderate fire for 10 minutes. Add the wine , cover with the lid and simmer for 2 hours. Pour the gravy into a blender and mix. Serve the meat with the gravy aside. Ritually this dish is served with polenta.