Venison Stew with Polenta and Fungi

Name: Venison Stew with Polenta and Fungi (Spezzatino di Cervo con Polenta e Funghi)
Cuisine: Italian
Ingredients: 1.8 kg (4 lb) venison meat, preferably from the haunch; plain flour for coating; 100 ml (3½ fl oz) olive oil; 55 g (2 oz) dried funghi porcini, reconstituted, then chopped; 100 g (3½ oz) speck, cut into strips; ½ tsp nutmeg, freshly ground; 100 g (3½ oz) tomato concentrate; salt and pepper to taste; 1 litre (1¾ pints) strong red wine; 1 tbsp juniper berries, crushed; 1 tsp black peppercorns, coarsely crushed; 4 bay leaves; 1 sprig fresh rosemary; 2 garlic cloves, crushed; coarsely chopped rind of 1 lemon; 2 carrots, finely chopped; 1 onion, finely chopped; 600 g (1 lb 5 oz) maize flour (or pre-cooked polenta); 600 g (1 lb 5 oz) maize flour (or pre-cooked polenta); 3 litres (5¼ pints) water; 100 g (3½ oz) Parmesan cheese, freshly grated; 100 g (3½ oz) unsalted butter; salt to taste

Spezzatino di Cervo con Polenta e Funghi

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

A venison or hare stew is best accompanied by wet polenta, the famous ‘porridge’ made with yellow or white maize. Any dish with a sauce needs something to absorb the juices (usually rice or potatoes), but game needs a stronger accompaniment like polenta, to match the flavours.

Ingredients

1.8 kg (4 lb) venison meat, preferably from the haunch
plain flour for coating
100

Europe
Italy
Main course

Method

Place 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.

Dry the meat then dust with flour. Heat the olive oil in a large pan and fry the venison on a