Venison and Porcini

Preparation	1 h
Difficulty	Medium
Game	Deer
Calories	300 - 400
Activity	M 36’ F 49’
People	4
Wine pairing	Teroldego Rotaliano DOC

Ingredients

G 600 shredded venison (leg or shoulder)
N 6-8 small porcini mushrooms
G 150 yellow cornmeal
N 3 sprigs of rosemary
N 1 sprig of thyme
Salt, pepper, and butter to taste

Kcal 396*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Season the shredded venison with thyme and a generous grind of pepper.
Meanwhile, prepare the polenta and let it cook for about 45’, stirring occasionally. Make sure the polenta has the desired consistency before serving; it should be creamy but not liquid.
Clean the porcini mushrooms thoroughly and cut them into quarters lengthwise.
In two separate pans, add a knob of butter and a sprig of rosemary to each. Start by sautéing the porcini mushrooms; once cooked, add the venison and sear quickly. Adjust the seasoning to taste, adding more salt or pepper if necessary.
To plate, place a spoonful of soft polenta on each plate, alternating between the mushrooms and the venison. Finish the dish with a sprinkle of freshly ground pepper.

Venison and Porcini

Ingredients

Preparation

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