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Brasato di Cervo con Polenta

Brasato di Cervo con Polenta

A slow-cooked, rich game meat stew.

Ingredients

  • 800g venison (deer) meat, cubed
  • 750ml red wine (preferably a full-bodied Aostan wine)
  • Carrot, celery, onion, cloves, cinnamon, and juniper berries
  • 500g cornmeal (polenta flour), 2L water, salt

Utensils

  • Large Dutch oven or heavy-bottomed pot
  • Whisk and wooden spoon (for polenta)
  • Large pot (for polenta)

Preparation

  1. Marinate: Marinate the meat in wine with chopped vegetables and spices for at least 12 hours.
  2. Brown: Drain the meat (save the liquid) and sear it in a pot with oil. Add the vegetables from the marinade.
  3. Slow Cook: Pour the wine marinade back in. Cover and simmer on very low heat for 3 hours until the meat is tender.
  4. Polenta: Boil salted water. Slowly whisk in cornmeal. Stir constantly for about 45-60 minutes until thick.
  5. Serve: Place a large scoop of polenta on a plate and top it with the venison and its rich sauce.