Venison is a typical dish of mountain areas where deer live in the wild and where hunting is regulated by strict regulations. Today, with breeding that has largely replaced hunting, this meat has become much appreciated and requested. Venison meat, if well prepared, is really delicious and particular. It is served with polenta and cranberry jam (tap here to see how to prepare it)
- 1 kg venison pulp cut in small pieces
- 1 big carrot
- 1 big onion
- 2 stalks celery
- nutmeg
- 3/4 cloves
- a few juniper berries
- 2 gloves of garlic
- 3 bay leaves
- salt and pepper
- 1 bottle red wine
- 2 liters of water
- 500 gr polenta flour
- 1 tablespoon coarse salt
Method
In a large bowl put the venison cut into small pieces and add the carrot, celery, onion, garlic, bay leaves, cloves, nutmeg, and the juniper berries. Season with salt and pepper. Add the red wine until the meat is completely covered. I used a bottle of Notte Rossa Negramaro del Salento (click here to see the characteristics of the wine), a velvety and full-bodied wine perfect to combine with meat dishes. Cover with plastic wrap or a lid and refrigerate for 24 hours.
The next day, after 24 hours, drain the meat from the marinade, which will be preserved with all the vegetables, and transfer it to a large pan with oil and butter. Brown well over high heat and season with salt and pepper. When it is well browned, add the vegetables and a large ladle of the marinating liquid, cover with a lid and cook for 2 hours over low heat. Be careful not to let the cooking juices dry too much, in case add a little more of the marinating liquid.
Once the venison is cooked, transfer the meat to a plate and whisk the sauce well with the vegetables with an immersion blender. put the meat back in the sauce and mix well.
Meanwhile, prepare the polenta. Boil the two liters of salted water, a copper pot would be perfect. When it comes to a boil, pour in the yellow flour, continuing to mix with the help of a whisk, so as not to form lumps, until the mixture thickens. Continue cooking for about 40 minutes over low heat, stirring occasionally with a wooden ladle. The polenta will be ready when it comes off the sides of the pot leaving a crust that is delicious to eat as a snack. Pour the boiling polenta into a bowl wet with water (this allows the polenta to slide on the cutting board or plate when you turn it upside down), wait a few seconds then turn it on a cutting board.
Serve hot and serve with a spoonful of cranberry jam.
Pictures taken by Mad&delicady
