Venison bourguignon with polenta

Recipe from: 28 September 2015
recipe, venison, dinner

Ingredients 14
Servings 6
Time 30 min + Standing time

Ingredients

  • 2
    onions, halved and sliced
  • 4
    cloves
    garlic, peeled and thinly sliced
  • 15
    ml
    nutmeg
  • 750
    ml
    good-quality red wine
  • 1.5
    kg
    venison, cubed
  • olive oil, for frying
  • 4
    medium potatoes, peeled and cut into pieces
  • 4
    medium carrots, peeled and cut into pieces
  • 250
    g
    brown mushrooms, quartered
  • POLENTA:
  • 375
    ml
    polenta
  • 45
    ml
    olive oil
  • 2
    cloves
    garlic, crushed
  • 45
    ml
    grated Parmesan cheese
 

Method

03:30
 
Put the onions, garlic, nutmeg, wine and venison into a large bowl. Season with lots of salt and freshly ground black pepper and marinate for six hours or overnight.

Remove the venison from the marinade and fry in batches in a little olive oil over a high heat. Return all the meat to the saucepan. Reduce the heat and cook gently for 20 minutes. Add the red wine marinade and simmer uncovered for 2 to 21/2 hours or until the meat is almost tender.

Add the potatoes, carrots and mushrooms, then cover and continue to cook for 30 minutes or until the potatoes are cooked.

Polenta:

Prepare the polenta according to the packet instructions. Once it starts to stiffen, stir in the olive oil, garlic and the Parmesan cheese. Spread onto a large baking sheet and cool slightly. Cut into large squares and fry in a griddle pan for two minutes. Serve with the venison.

Text and image source: Ideas magazine

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Read more on: dinner  |  recipe  |  venison
 

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