Have you ever cooked with venison before? This flavourful meat is a Northern Italian staple, and today we are making creamy polenta with a slow-cooked venison recipe, also known as Veneto! This hearty, crowd-pleasing recipe will steal the show at your next dinner party.
Creamy Polenta with Slow-Cooked Venison Recipe
Cooking Time
4 hours
Servings
2
Method:
- In a frying pan add the Napolina olive oil, onion, garlic, carrot and celery and fry on a medium heat until soft and fragrant.
- Then add in the venison and brown off in the pan for a few more minutes.
- Add in the red wine, stock, Napolina tomato puree, bay leaves, rosemary and salt and pepper to your taste, then mix together well. Cover and leave to cook on low. Simmer for up to 4 hours until the meat is soft and tender.
- 30 minutes before the venison is cooked you can begin making your polenta. In a saucepan add the water and milk. Bring to a boil then reduce the heat immediately.
- Add in the polenta slowly whilst whisking together so no lumps form. You will need to constantly stir the polenta until it starts to thicken, then turn the heat down low.
- Cook the polenta on a low heat for around 30 minutes stirring occasionally with a wooden spoon. You’ll know when the polenta is ready when it is thick and creamy and starting to come away from the edge of the pot.
- Add the butter, pecorino and salt and pepper to your taste then mix until it is all combined.
- Serve immediately onto a plate topping with a generous helping of the slow cooked venison and enjoy!
Ingredients
For the venison
- 400g venison shoulder or stewing meat, cubed
- 1 tbsp Napolina Olive Oil
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1 celery stalk, grated
- 2 cloves garlic, finely chopped
- 1 tbsp Napolina tomato puree
- 150ml red wine
- 300ml of game or lamb stock
- 2 bay leaves
- 1 sprig rosemary
- Salt and pepper to taste
For the Polenta
- 175g coarse polenta
- 700ml water
- 400ml whole milk
- 50g salted butter
- 80g pecorino, grated
- Salt and pepper to taste
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