15.10.2026 • Hunt & Hunter

Between Gun Smoke and Pasta

For Flavio Formis, shooting is much more than just a sport. It’s a passion that led him to the Italian national team and continues to challenge him to this day. But hunting and family are just as important to him as titles and hits.

For Flavio, competitive shooting and hunting are as much a part of life as are family, a good meal, and long conversations around the dinner table. Those first shots fired alongside his father marked the beginning of a story that continues to this day. Flavio still remembers that first day at the shooting range vividly. He was 14 years old, standing next to his father, an experienced hunter and shooter. Patiently, his father showed him what really matters. What began there would stay with Flavio for the rest of his life. Today, more than four decades later, father and son still go hunting together. “We’re very fortunate that we can still share this great passion,” says the 57-year-old. This bond also shapes Flavio’s approach to the sport. For Flavio, it’s never just about the next shot or the next championship. It’s also about what’s passed down from one generation to the next.

A New Challenge
In terms of sports, Flavio originally came from shotgun shooting. He made it onto the Italian national team in the Sporting discipline and competed in international competitions. “And since 2006, Blaser firearms have been with me on hunts and at the shooting range,” says Flavio Formis. About ten years ago, he discovered a new discipline: combined shooting. This requires both: skill with a shotgun and precision with a rifle. “Just like hunting,” Flavio smiles.

The transition didn’t go smoothly at first. He first had to get used to shooting with a rifle and perfect new techniques. But what might have discouraged others only served to fuel his ambition even more. His perseverance paid off. After many strong finishes, he became the Italian champion in combined shooting for the second consecutive time in 2026.

But even a victory is no reason for him to rest on his laurels. Anyone who thinks they’ve reached their goal may find themselves off the podium again at the next competition. That’s exactly why he keeps training: focused, self-critical, and with his sights firmly set on the European championship title in combined shooting. Flavio has already made it to sixth place. He knows how challenging the path to the top in Europe is. But it’s possible.

Even at 57, he trains whenever his family, career, and daily life allow. During the week, Flavio works as a surveying engineer and runs a construction company. He plans and builds structures. At the shooting range, he works with the same dedication on his athletic foundation. He tries to train once a week; competitions often take place on weekends. “Today,” says Flavio, “I might even have to train more now than I did when I was twenty.” For him, this is precisely where the difference lies between a good shooter and an outstanding one. A good shooter can win individual competition but lacks consistency. “An outstanding shooter doesn’t look for the cause of a missed shot in the weather, the ammunition, or the gun – but in himself,” Flavio is convinced.

Acting Responsibly
But skill alone isn’t enough for Flavio. For him, excellence also includes attitude. A great shooter remains calm and respects his fellow shooters. It’s not just the result that counts, but also how one handles it. This attitude also shapes Flavio’s understanding of hunting. When he talks about it, the focus isn’t primarily on the shot. It’s about responsibility toward nature and game, about careful observation, and about the obligation to master one’s craft with confidence. For him, regular training, including in preparation for hunting, is an ethical obligation. Flavio: “The safer and more precise the shot, the lower the risk of unnecessary animal suffering. Generally, these days, you observe much more and shoot less when hunting.

Ultimately his passion leads back to the set table. Then the deer he’s hunted becomes a hearty stew with polenta and porcini mushroom with the family gathered around the table. They eat, share stories, and laugh. Perhaps that’s where true happiness lies for him: taking responsibility in nature and sharing at home what it provides.

Venison stew with polenta and porcini mushrooms

Preparing the stew:

Cut the venison meat into uniform cubes.
In a large pot (ideally cast iron or earthenware), sauté a finely chopped mixture of celery, carrot, and onion in a generous drizzle of extra virgin olive oil.
Add the venison pieces and brown them over high heat for a few minutes, turning frequently to sear the meat well and lock in the juices.
Deglaze the pan with a good glass of full-bodied red wine and let the alcohol evaporate completely.
Stir in some tomato purée (or diluted tomato paste), a ladleful of hot broth, a sprig of rosemary, and a few juniper berries; season with salt and pepper to taste.
Cover and simmer over very low heat for about 2 and a half hours, until the meat is incredibly tender. If the sauce dries out too much, add a little more broth as needed.

Porcini mushrooms: about 20 minutes before the stew finishes cooking, sauté the porcini mushrooms in a separate pan with a drizzle of oil and a clove of garlic. Then, add them directly to the pot with the venison so the flavors can meld during the final minutes of cooking.

Serving suggestion: Serve the stew piping hot with all its rich sauce over a bed of steaming yellow polenta. To top it all off, a good bottle of red wine is a must... to drink to the hunt and the joy of sharing this delicious meat at the table!

Note: I don’t use a marinade for this recipe; I prefer cooking the meat directly to preserve its authentic flavor.