Name: Venison bourguignon with polenta
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2 onions halved and sliced; 4 cloves garlic cloves, peeled, thinly sliced; 15 ml nutmeg ground; 750 ml wine red; 1.5 kg venison cubed; olive oil for frying; 4 potatoes peeled, chopped; 4 carrot cut into pieces; 250 g brown mushrooms quartered; 375 ml maize meal polenta; 45 ml fresh chillies 573; 2 cloves garlic cloves, crushed; 45 ml parmesan cheese grated

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Ingredients (13)

2	onions — halved and sliced
4 cloves	garlic — cloves, peeled, thinly sliced
15 ml	nutmeg — ground
750 ml	wine — red
1.5 kg	venison — cubed
	olive oil — for frying
4	potatoes — peeled, chopped
4	carrot — cut into pieces
250 g	brown mushrooms — quartered

POLENTA:

375 ml	maize meal — polenta
45 ml	fresh chillies — 573
2 cloves	garlic — cloves, crushed
45 ml	parmesan cheese — grated

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Method:

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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