Leave the pieces of venison to marinate overnight in the milk, with a carrot, a stalk of celery, half an onion, the sage and rosemary, 2 cloves and 4 juniper berries. We suggest using milk instead of wine (which would be more normal for a marinade) because it helps the meat keep its characteristic taste. The following day, put the pieces of venison in a heavy-bottomed pan and, without adding anything, cook it for about 20 minutes over a moderate heat. The meat will released its juices (strain them off well!) losing the last hints of gaminess. At this point remove the pieces of venison from the pan, pour in the olive oil and sauté the remaining chopped celery, onion and carrot. When they have browned, put the meat back in, adding the juniper berries, cloves and cinnamon; Leave to cook over a low heat for half an hour, stirring from time to time, then turn up the heat, pour in the wine and simmer until it evaporates completely. Cover with broth and put the lid on the pan, leaving it to simmer slowly for about an hour to an hour and a half (depending on how long the meat was hung). Season with salt and pepper, add the tomato paste and cook gently for another hour. Now the stew is ready; the only thing left to do, if it seems too “liquid”, is to reduce the sauce a little bit. It’s time to savour your dish, maybe served with fragrant fresh bread or with some soft, delicate polenta... and let’s not forget the classic “buon appetito!”