Chamois Stew

Place the Chamois meat in a large bowl. Add 500 grams of Barolo red wine, Fresh rosemary sprigs, Bay leaves, Juniper berries, and Black peppercorns. Cover and refrigerate for at least 12 hours, or up to 24 hours, turning occasionally.

After marinating, drain the Chamois meat, reserving the marinade liquid and aromatics. Pat the Chamois meat thoroughly dry with paper towels.

In a heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.