Venison in Salmì with Buckwheat Polenta
Category: One-Dish Meals
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Venison (capriolo) | 1 kg |
| Onions | 50g |
| Carrots | 60g |
| Celery | 60g |
| Butter | 50g |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Red Wine | 500g |
| Onions (additional) | 40g |
| Juniper Berries | 3 |
| Garlic | 5g |
| Sage | 4 leaves |
| Bay Leaves | 2 |
| Rosemary | 3g |
| Wild Fennel (finocchietto selvatico) | 2g |
| Cloves | 1g |
| Water | 3.4 L |
| Coarse Cornmeal (polenta) | 150g |
| Buckwheat Flour | 100g |
| Extra Virgin Olive Oil (for polenta) | 15g |
| Coarse Salt (for polenta) | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 400 kcal |
| Protein | 40g |
| Fat | 20g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sodium | 500mg |
| Cholesterol | 100mg |
Instructions:
To prepare the Venison in Salmì with Buckwheat Polenta, begin with the venison marinating process. Start by rinsing the venison under cold running water, then place it in a large bowl. Add the wild fennel, juniper berries, cloves, bay leaves, and the onion cut into quarters. Stir everything together, then pour in the red wine. Cover the bowl with plastic wrap and let the meat marinate in the fridge for about 20 hours to absorb all the rich flavors.
After marinating, finely chop the onion, celery, and carrots. In a large skillet, heat the extra virgin olive oil and butter over low heat. Once the butter has melted, add the chopped vegetables and sauté for about 10 minutes, stirring occasionally, until softened and fragrant.
Remove the venison from the fridge and drain it using a colander, reserving the marinade and aromatics separately. Add just the venison pieces into the skillet with the sautéed vegetables. Increase the heat and brown the meat for at least 15 minutes, stirring occasionally, until it’s beautifully seared on all sides.
Once the venison is browned, add the reserved aromatics and marinade to the skillet. Season with salt and black pepper to taste. Cover with a lid and reduce the heat to a very low simmer. Let the venison slow cook for about 4 hours, or until the meat is tender and flavorful, ensuring it’s cooked to perfection.
While the venison is cooking, prepare the buckwheat polenta. In a large pot, bring 1.34 liters of water to a boil. Add coarse salt, extra virgin olive oil, and gradually sprinkle in the coarse cornmeal and buckwheat flour. Stir continuously with a whisk to prevent clumping. Once combined, switch to a wooden spoon and keep stirring the polenta for about an hour, ensuring it thickens and cooks through. The polenta should be creamy and smooth when ready.
After both the venison and polenta are cooked, serve the venison by placing a generous portion of the buckwheat polenta on each plate, using tongs for precision. Spoon the venison and its rich sauce over the top, ensuring each bite is flavorful and comforting. Your Venison in Salmì with Buckwheat Polenta is now ready to enjoy!
This hearty, flavorful one-dish meal blends tender venison with a savory red wine sauce and pairs it with creamy buckwheat polenta, creating an unforgettable dish perfect for cozy dinners or festive gatherings.
