Roe deer polenta with grappa
preparation 15min, cooking 2hr 45min, Easy difficulty.
1/2 kg of boneless venison, 8 slices of polenta, 2 carrots, 2 celery sticks, 3 fresh onions, 1 tablespoon of dried parsley, 2 tablespoons of dried chives, 1 teaspoon of cinnamon powder, 1 teaspoon of dried marjoram , 3 cloves, 1 dl of grappa, 3 tablespoons of extra virgin olive oil, salt. For the marinade: 5 dl of red wine
Put the venison to marinate in wine for 12 hours; after this time, drain it well and dry it with absorbent kitchen paper.
Clean and chop the celery, carrots and onions; then brown it in a saucepan with the oil, aromatic herbs, cinnamon and cloves, add the meat and let it flavor; then add the grappa and, when it has evaporated, cover with hot water, add salt and cook over low heat for about 2 and a half hours, adding a ladle of water if necessary.
When the meat is soft, remove it from the saucepan and allow the cooking sauce to withdraw.
Put the polenta slices under the grill for 5 minutes, then arrange them on plates and season with a drizzle of oil. Cover with the venison and the cooking sauce and serve hot.