Venison stew with mushrooms and polenta

Ingredients

For 1 serving

• Venison150 g
• Cremini mushrooms120 g
• Dried mushrooms5 g
• Onion50 g
• Carrots40 g
• Cloves0.2 g
• Beef broth250 ml
• Polenta (cornmeal)55 g
• Extra virgin olive oil10 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – December

Method

1. Soak the dried mushrooms in a bowl of lukewarm water for 15 minutes. Meanwhile chop the onion and carrots and cut the venison into cubes of about 3 cm.
2. Heat the oil in a casserole over medium-high heat and brown the venison for 6–8 minutes, turning, until well browned; add the onion and carrots and cook for 5 minutes, until the onion is translucent. Season with salt and pepper.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
4. Squeeze out the dried mushrooms and add them with the cloves and the meat stock; cover and cook over the lowest heat for 60 minutes, until the meat is tender.
5. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the cornmeal in a thin stream while whisking and cook over low heat for 40 minutes, stirring often, until it pulls away from the sides (instant polenta needs only 8 minutes).
6. Wipe the chestnut mushrooms with a damp cloth, quarter them, add them to the stew and cook uncovered for 15 minutes, until the sauce thickens. Remove the cloves.
7. Serve the stew piping hot over the polenta.