A rustic and refined dish, ideal for cold winter days. Find out how to prepare this tasty venison stew accompanied by one sweet and sour sauce with berries and crispy grilled polenta.
Ingredients and preparation of venison stew
Marinating the meat
To obtain tender and tasty meat, a good marinade is essential. You will need:
1 kg of venison (shoulder or thigh)
2 red onions sliced
2 carrots into small pieces
2 ribs of celery
2 cloves of garlic crushed
Juniper berries lightly crushed
Herbs: rosemary, thyme and bay leaves
400ml full-bodied red wine (like Barolo or Chianti)
Let the meat marinate in the refrigerator for at least 6 hours or preferably all night.
Cooking the stew
Dry the meat with kitchen paper after marinating.
Pass the venison cubes through the flour.
Warm up extra virgin olive oil in a saucepan and brown the meat until golden.
Fry the marinade vegetables in the same saucepan.
Add the meat, the herbs and blend with the marinade wine.
Versa 500 ml of hot meat broth, cover and simmer for 2 hours.
The meat will be ready when it is tender and the sauce is thick and enveloping.
Preparation of the berry sauce
Ingredients
150 g of blueberries
100 g of currants or raspberries
50 g of cane sugar
2 tablespoons balsamic vinegar
A pinch of cinnamon and salt
Method
Cook everything in a saucepan for 15 minutes, mixing until thick. For a smooth sauce, blend with an immersion blender.
How to make grilled polenta
Ingredients
1 liter of salted water
250 g of corn flour
50 g of butter
Grated cheese (Grana Padano or Parmigiano Reggiano)
Method
Pour the corn flour into the boiling water.
Cook for 30 40-minute mixing.
Add butter and cheese.
Pour the polenta into a pan and let it cool.
Cut and grill the pieces for 3 4-minute per side.
Plating and final tips
Arrange it Deer stew with its aromatic sauce, accompany it with a few slices of grilled polenta and complete with the berry sauce.
Tips for a perfect result
La marinating It is essential for deep flavor and tender meat.
La sweet and sour sauce balances the intensity of the deer.
La grilled polenta gives a crunchy note.
This dish is perfect for a winter dinner with friends and family. Accompany it with a good full-bodied red wineas a Nebbiolo or Brunello di Montalcino DOCG (red wines) for a complete culinary experience.
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