> Recipes > Stew

Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

PT1H30M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Venison, tomato and rosemary ragu

Polenta

  • 150g of polenta
  • 750ml of vegetable stock, or water
  • 100ml of milk
  • salt
save recipe
recipe saved

Method

save recipe
recipe saved
1
First, make the polenta. Bring the milk and stock to the boil and add a good pinch of salt. Stir in the polenta and cook until very thick, whisking constantly. Line a baking tray with parchment and pour in the polenta, then leave to set in the fridge while you make the ragù
  • 150g of polenta
  • 100ml of milk
  • salt
  • 750ml of vegetable stock, or water
2
Place a large heavy-bottomed pan over a medium heat and add a couple of tablespoons of light oil. Once hot, add half the venison. Caramelise and then lift out into a bowl once golden brown. Add the remaining venison and repeat
3
Add the sliced onions to the same pan and sweat down gently for 5 minutes, reducing the heat by half
  • 3 red onions, finely sliced
4
Crush the juniper berries with the back of a knife. Add the berries, bay leaf, black pepper and star anise and stir into the onions. Leave for a minute while you finely chop the rosemary. Add to the pan and cook for a further minute
5
Place the venison back in the pan and warm through. Add the tomato puree and the red wine, then bring to the boil and simmer until the liquid has almost disappeared. Add the stock, bring to the boil and then turn down to a simmer. Cook for about 45 minutes until the meat is very tender
6
Preheat an oven to 200°C/gas mark 6 and a grill to the hottest setting
7
Add the whole tomatoes to the ragù and place the whole dish in the oven for 20 minutes
8
Meanwhile, cut the set polenta into slices. Brush with a little oil and place under a hot grill until golden and bubbling
9
To serve, place the polenta on a plate and spoon over the warm ragù
Share recipe

Get in touch

Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: