(Venison on grilled polenta - Our recipes)

Time: preparation: 20 minutes ........ plus marinating time ........ cooking: plus than an hour 500 g (1,1 lb) boned venison, cut into little pieces 2 carrots 2 sticks of celery 3 young fresh onions 4 tablespoons dried chives 2 tablespoons dried parsley 3 cloves 2 teaspoons powdered cinnamon 2 teaspoons dried marjoram 100 ml (4 fl oz - 1/2 C) grappa 500 ml (16 fl oz - 2 C) red wine 6 tablespoons extra virgin olive oil Slices of polenta (cornmeal porridge) Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

The day before the preparation let venison thaw at room temperature and then put meat pieces in a bowl and pour in the wine. Let marinate for almost 12 hours in the refrigerator.
Then take venison away from the marinade and pat dry with absorbent kitchen paper. Clean, wash and chop celery, onions and carrots finely; put all these vegetables in a large saucepan together with olive oil, aromatic herbs, cinnamon and cloves. Let all the ingredients fry lightly over a medium heat for some minutes and then add meat. Let all the pieces brown on all sides and pour in grappa. Let it evaporate and then cover with hot water; turn down the flame, season to taste with salt and keep on cooking, half-covered, stirring now and then, until meat is soft. Keep a little saucepan with boiling water in order to add hot water to the pan with venison when it is necessary. It's difficult to say cooking time exactly; it depends on the quality of venison. Let the cooking juice retire until you want.
Serve venison with its cooking juice on grilled and oiled slices of polenta (cornmeal porridge).

Note
This dish serves 2 if it's one-plate meal; if you want to prepare other dishes, you can serve 3-4 people.

What's the right wine?
Our suggestion is: Barolo (a red wine from Piedmont)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".