Polenta with cherry roe deer
preparation 10min, cooking 2h 40min, Easy difficulty.
1 kg of venison meat, 1 onion, 1 glass of cherry, 1 glass of dry white wine, 2 l of broth, 200 g of butter (possibly from malga), 1 pinch of grated nutmeg, salt. For the polenta: 300 g of corn flour, coarse salt.
Melt the butter in a saucepan over medium heat and add the onion, peeled and chopped; when it is just golden, add the venison meat, browning it well on all sides over a not too high flame, turning the pieces with a wooden spoon, Flavor with nutmeg, add the cherry and the wine, cover and cook for about 2 and a half hours, adding the hot broth a little at a time.
Meanwhile, bring a liter of water to a boil in a pan with a little coarse salt, then pour in the cornmeal, continuing to mix with a whisk and cook, stirring constantly, for at least 40 minutes: the polenta will be cooked when it begins to detach from the edges of the pan. Then turn it upside down on a cutting board and leave it warm.
When the venison is ready, season with salt, if necessary, and serve with the hot polenta.