Venison Stew with Buckwheat Polenta
- Gluten Free
- Energy Kcal 737
- Carbohydrates g 56.3
- of which sugars g 5.1
- Protein g 39.9
- Fats g 29.9
- of which saturated fat g 9.44
- Fiber g 2.9
- Cholesterol mg 133
- Sodium mg 645
- Difficulty: Average
- Prep time: 30 min
- Cook time: 4 h
- Serving: 4
- Cost: High
- Note plus about 20 hours of meat marination
PRESENTATION
Venison stew with buckwheat polenta is a dish that really brings out the flavors of Northern Italy, especially those stunning mountain regions where wild game is a staple. And let me tell you, this venison stew recipe is straight from the Alps. You know, those long, cold seasons just beg for something filling and a little rustic. Locals—who know their stuff—use capriolo, or wild venison, marinating it in red wine with loads of fresh herbs for hours. Really, it's about soaking up those deep, tender flavors. Slow cooking takes the tough, robust meat and transforms it into something moist and rich. Every bite kind of takes you back to those crisp autumn days when you just crave something hearty. And, look, it’s not your run-of-the-mill stew; the venison stew stands out thanks to the mix of game meat and earthy Italian mountain ingredients. Seriously, there's a warmth from all that wine and herbs doing their thing, making it a go-to dish whenever it gets chilly.
What's the real game-changer here? The buckwheat polenta. It’s a true staple up north. Unlike the regular corn polenta, this one’s darker and has a stronger, almost nutty flavor. I gotta say, it really stands up to the powerful taste of the venison stew with polenta. Buckwheat is pretty common in high-altitude regions, giving it that classic mountain vibe. This buckwheat polenta recipe is, honestly, a little more hearty and creamy than the usual. Perfect for soaking up all those tangy stew juices. Sometimes, folks throw in a bit of cheese or mushrooms for extra richness, but even on its own, the polenta is pure comfort food. Together, these two—stew and polenta—are just the kind of meal you’d stumble upon in an old stone restaurant or maybe a cozy mountain refuge after a day out. It’s a dish that makes you slow down and savor each bite. For real, it makes any meal feel extra special and a bit golden around the edges. Pretty much.
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INGREDIENTS
- For the Venison
- Roe deer 2.2 lbs (1 kg) - meat
- Onions 1.75 oz (50 g)
- Carrots ½ cup (60 g)
- Celery 2.1 oz (60 g)
- Butter 3 ½ tbsp (50 g)
- Extra virgin olive oil 2.7 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
- For the Marinade
- Red wine 2.1 cups (500 g)
- Onions 1.4 oz (40 g)
- Juniper berries 3 -
- Garlic 2 tsp (5 g)
- Sage 4 leaves
- Bay leaves 2 leaves
- Rosemary 3 tsp (3 g)
- Wild fennel 2 tsp (2 g)
- Cloves ¼ tsp (1 g)
- For the Polenta
- Water 11 ¼ cups (1.34 kg)
- Bramata corn flour 1 cup (150 g)
- Buckwheat flour ¾ cup (100 g)
- Extra virgin olive oil 1 tbsp (15 g)
- Coarse salt to taste
How to prepare Venison Stew with Buckwheat Polenta
To prepare venison stew with buckwheat polenta, first start with marinating the meat. Begin by rinsing the venison under running water, then place it in a bowl and add the wild fennel 1, juniper berries 2, and cloves 3,
also add the bay leaves 4, the peeled onion divided into 4 parts 5, and the whole peeled garlic 6.
Mix well 7, add the red wine 8, then cover with plastic wrap and let it marinate in the refrigerator for about 20 hours 9.
Once the necessary marination time has passed, finely chop the peeled onion, washed and peeled celery and carrot. Then finely chop everything and add it to a pan with extra virgin olive oil and the butter, which will have melted by now 11. Sauté the mixture for about 10 minutes over a very low heat, stirring occasionally 12.
At this point, after removing the meat from the fridge, drain it using a sieve, collecting the marinade in a small bowl 13. Keep the spices aside and add only the meat to the pan with the sautéed vegetables 14, increase the heat and brown for at least 15 minutes, stirring occasionally! Add the spices kept aside 15
and the marinade 16. Adjust with salt and pepper, cover with a lid, and cook over a very low flame for at least 4 hours, until the meat is well cooked and tender. When three hours of cooking the venison have passed, start preparing the polenta: mix the two flours slowly 18,
then in a high-sided pot, put 6 cups of water, salt, add the oil 19, the flours, and stir a bit with a whisk 20. Take a wooden spoon and continue stirring, cooking for about an hour 21. The polenta should thicken and become
Once the venison is cooked and the polenta is ready, serve the venison stew by first placing the polenta on the plate 22 and then the meat on top 23, using tongs. Your venison stew with buckwheat polenta is ready to be enjoyed! 34