Capriolo su crostoni di polenta
Venison stew on grilled polenta
The venison stew with polenta is easy to do but requires a marinade that begins the night before. The preparation itself is not very long and, once on the stove, it cooks alone. To be selected for a dinner with friends.
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yeld for 2
- 500g (1.1 pounds) frozen boned venison, cut into little pieces
- 100g (3 1/2 ounces) carrots
- 40g (1 1/2 ounce) celery sticks
- 120g (4 1/4 ounces) young fresh onions
- 2 tablespoons dried chives
- 1 tablespoon dried parsley
- 3 cloves
- 1 teaspoon powdered cinnamon
- 1 teaspoon dried marjoram
- 100 ml (3 1/3 fluid ounces - just under 1/2 cup) grappa
- 500 ml (1 pint - 2 cups) red wine
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- Polenta slices
- Salt
- Time:
preparation: 20 minutes
plus marinating time
cooking: about 2 hours
total: 140 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 602 (kCal) 31 % GDA (*) - 2519 (kJ)
Protein: 57.6 (g) 116 % GDA
Total fat: 24.2 (g) 35 % GDA
Total carbohydrate: 10.2 (g) 4 % GDA
Sugars: 10.2 (g) 12 % GDA
Venison stew recipe
Preparation
- - The morning before. Transfer the venison from the freeze to the refrigerator.
- - If in the afternoon the venison is still frozen let it thaw at room temperature.
- - The evening before. Put the venison pieces in a bowl and cover with the wine.
- - Let marinate overnight in the refrigerator.
- - Remove the meat from the marinade and pat dry with absorbent kitchen paper.
Put aside. - - Clean, wash and chop celery, onions and carrots finely.
- - Put all these vegetables in a large saucepan together with olive oil and venison.
Cooking
- - Let the meat fry lightly on all sides over a medium heat and then pour in grappa.
- - Let it evaporate and then cover with hot water or vegetable broth, if you prefer.
- - Turn down the flame and add the cinnamon, marjoram and cloves according to the doses.
- - Season to taste with salt and continue cooking, half-covered, stirring now and then, until meat is tender.
- - Keep some water boiling and add it when it is necessary.
- - It's difficult to say cooking time exactly It depends on the venison quality.
- - Let the cooking juice thickens as you can see on the photo.
Just before serving
- - Serve venison with its cooking juice on grilled and oiled polenta slices.
Tips and menu planning
- - You can prepare venison stew some hours ahead and reduce the cooking juice jus before serving.
- - This dish serves 2 as one-plate meal. If you want to serve it with other courses in a more complete menu the doses are enough for more people.
Healthy eating
- - I calculated the nutrition facts of the venison stew without the polenta slices and the olive oil to dress them.
- - Game and red meat in general shouldn't be eaten frequently. In addition, the portions of venison in this recipe are very abundant. Remember the portion of meat should be around 100g (3 1/2 ounces) per head.
In this case you have to think it is an extraordinary dish you eat rarely and ... once in a time ... enjoy it! - - The recommended portions of meat per week must not be more than 3 to 4, included cuts (not more than one per week). Anyway give preference to poultry.
- - Venison stew has 212mg cholesterol (daily need: 255mg per head).
- - This dish has 2.8g fiber (daily need: 23g per head)
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...
By Loretta
What's the right wine ?
Our suggestion is: Barolo (a red wine from Piedmont) or Refosco dal Peduncolo Rosso (DOC Lison Pramaggiore).We want to mention here our favorite Refosco made by the organic firm Le Carline in Pramaggiore. Its winy, intense taste is unique to drink a wine that tastes like grapes. This firm produces Refosco without sulphites too.
The author Loretta Sebastiani lives in Italy (IT)
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