Venison Polenta with Cranberries and Chestnuts




Rating: 3.78 / 5.00 (132 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

For the venison polenta with cranberries and chestnuts, first remove the venison from the refrigerator. Peel and chop the shallots. Peel and chop the garlic clove. Salt and pepper the saddle of venison and sear in oil for about 2 minutes per side.

Wrap well in aluminum foil and set aside. Pour off drippings from pot into a small cup and cover.

In the drippings, sauté shallots, garlic and thyme. Deglaze with port wine. Add polenta. Pour in game stock and vegetable stock. Bring to a boil.

Cook on low heat for about 5-8 minutes until thick and creamy. Let simmer for another 10 minutes.

Coarsely chop chestnuts, set aside a few pieces for garnish. Add remaining chestnuts to polenta. Season to taste and serve.

Cut the saddle of venison into pieces. Arrange on the polenta. Garnish with chopped chestnuts, cranberry compote and oregano. Drizzle venison polenta with cranberries and chestnuts with gravy.

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