Venison stew with polenta and ceps

Venison stew with polenta and ceps

Spezzat ino di cervo con polenta e funghi

By
From
The Collection
Serves
8-10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.8kg venison, preferably from the haunch
salt
pepper
plain flour, for dusting
100ml olive oil
55g dried ceps, soaked and liquid reserved, then chopped
100g speck, cut into strips
1/2 teaspoon nutmeg, freshly ground
100g concentrated tomato paste

Marinade

Quantity Ingredient
1 litre strong red wine
1 tablespoon juniper berries, crushed
1 teaspoon black peppercorns, coarsely crushed
4 bay leaves
1 rosemary sprig
2 garlic cloves, crushed
1 lemon, zested, coarsely chopped
2 carrots, finely chopped
1 onion, finely chopped

Polenta

Quantity Ingredient
3 litres water
salt
600g polenta flour
100g parmesan, grated
100g unsalted butter

Method

  1. Put all the ingredients for the marinade into a stainless-steel bowl. Cut the meat into chunks and place in the marinade. Season to taste with salt and pepper, then leave for 24 hours, covered in a cool place. Pick out the meat, and put to one side. Strain the marinade and reserve the liquid.
  2. Dry the meat, then dust with flour. Heat the olive oil in a large pan and fry the venison on all sides until golden. Remove the meat. Add the chopped ceps and speck, and fry briefly. Add the nutmeg and tomato paste along with 100ml of the reserved cep water and all the marinade (except for the lemon zest and rosemary). Then bring to the boil. Add the meat, reduce the heat, cover, and simmer for an hour. Add more of the soaking water from the ceps if necessary and cook for another hour or until the meat is tender. The venison should be very moist with plenty of sauce.
  3. Meanwhile, cook the polenta. (If using the quick polenta, then follow the instructions on the packet.) Bring the water to the boil, add plenty of salt, then gradually add the polenta flour, stirring continuously with a wooden spoon. Incorporate all the flour without any lumps forming. Continue to stir until smooth and the polenta is starting to come away from the side of the pan, which should take about 30–40 minutes.
  4. Mix the Parmesan and butter into the polenta. Serve the stew in deep plates, with a few spoonfuls of polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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