When winter envelops the mountains of Val d'Aosta with its blanket of snow, chamois in "civet" emerges as a rich and hearty dish, perfect for warming up evenings spent with family or friends. This preparation, rooted in local culinary tradition, requires a long marination that allows the flavors of the ingredients to blend harmoniously. The chamois meat, with its bold and wild taste, is enhanced by a mix of aromatic herbs like thyme and marjoram, which impart freshness and complexity to the dish. The use of red wine, essential for the marinade, not only helps to tenderize the meat but also enriches it with fruity and spicy notes, while the pepper and juniper berries add a touch of liveliness. Ideal for a Sunday lunch or a winter dinner, chamois in "civet" represents an authentic gastronomic experience, capable of reviving the genuine flavors of the Aosta Valley mountains.

Wash and dry the pieces of chamois, then place them in a large bowl covering them with red wine. Add the sliced onion, carrot, celery, chopped garlic, dried thyme and marjoram, a few bay leaves and sage, some juniper berries, a few peppercorns, and a pinch of salt. Let marinate, covered in a cool place for 12 hours, turning it occasionally. Then drain and dry the meat and lightly flour it. Heat three or four tablespoons of oil with a little butter in a large pan and add a mixture of onion and carrot, browning the meat well until it takes on color. At this point, add the marinade with the vegetables and cook for about two hours on low heat covered. When the meat is cooked, remove it from the pan and strain the cooking liquid. Return everything to low heat for about half an hour. Serve with polenta.