G 800 loin of chamois
G 80 extra virgin olive oil
G 50 diced carrots
G 50 diced celery
G 30 diced onion
N 1 clove of garlic
G 400 fresh tomato sauce
G 100 milk
G 300 champignon mushrooms
Parsley to taste
Salt and pepper to taste

• Clean the chamois meat and remove all fat, then tie it up with a string.
• Sear the meat over high heat in a non-stick frying pan.
• Heat the extra virgin olive oil in a saucepan and sauté the garlic, the onion, the celery and the carrot. Carefully lay down the meat, add the tomato sauce and bring to a boil. Cover and cook slowly over low heat for about 10′.
• Add the milk and season with salt and pepper.