Name: Spezzatino di Cervo con Polenta e Funghi (Venison Stew with Polenta and Ceps)
Yield: Serves 8-10
Cuisine: Italian
Ingredients: salt and pepper; 2 carrots, finely chopped; 1 tsp black peppercorns, coarsely crushed; 600 g polenta flour (or pre-cooked polenta); 55 g dried ceps, soaked and liquid reserved, then chopped; 4 bay leaves; 1 tbsp juniper berries, crushed; 100 ml olive oil; 1 onion, finely chopped; 1 litre strong red wine; plain flour, for dusting; 1 rosemary sprig; 2 garlic cloves, crushed; 100 g Parmesan, grated; ½ tsp freshly ground nutmeg; 100 g concentrated tomato paste; 1.8 kg venison, preferably from the haunch; 100 g unsalted butter; zest of 1 lemon, coarsely chopped; salt; 3 litres water

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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 venison, preferably from the haunch
salt and pepper
plain flour, for dusting
100

Method

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.

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