Name: Venison two ways (Ristorante Trippi, Montagna in Valtellina (Sondrio))
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 200 g venison fillet; 100 g stoneground buckwheat polenta meal; 40 g canned brined chanterelles; a few juniper berries; 1 mountain potato; 280 g venison sirloin; extra-virgin olive oil; 50 g mountain butter; unpasteurized apple cider vinegar; 200 g Savoy cabbage; 1 apple; salt and pepper; a few lovage seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

1 mountain potato
100 g stoneground buckwheat polenta meal
200 g

Method

Boil the potato until tender, drain and peel.

Bring 500 ml of lightly salted water to the boil. Add the potato and the polenta and whisk for a few minutes, then cook for around 50 minutes, stirring every so often.

Meanwhile, finely chop the venison fillet and toss with a drizzle of