Spezzatino di Cervo con Polenta e Funghi

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

Venison Stew with Polenta and Ceps

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