Venison in a jar with creamy polenta and aromatic mushrooms

Preparation	1h45'
Difficulty	Medium
Game	Deer
Calories	700 - 800
Activity	M 68' · F 93'
People	4
Wine pairing	Lagrein

Ingredients

For the venison goulash:
KG 1 venison meat
N 2 fresh spring onions
N 12 juniper berries
N 4 bay leaves
N 1 tablespoon tomato paste
Paprika, to taste
For the polenta:
G 350 coarse-ground cornmeal
L 1.2 water
G 6 salt, approx.
For the sautéed shiitake mushrooms:
G 500 shiitake mushrooms
N 2 garlic cloves
1/2 glass dry white wine
Chives or parsley, to taste
Salt and black pepper, to taste

For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

*Assuming an average female weight of 60 kg and an average male weight of 80 kg.

Preparation

For the venison goulash finely slice the spring onions, setting a small amount aside for the finishing, and sauté them in a casserole with a drizzle of oil. Add the venison, cut into cubes, and brown it for no more than 10 minutes. Then add the juniper berries, bay leaves, paprika and tomato paste, stirring carefully; if necessary, add 1 or 2 tablespoons of water to help combine everything evenly.
Divide the mixture among 4 jars of about G 350 capacity with airtight seals, making sure to clean the rims well before closing them. Cook first in the microwave at medium power, about 350 watts, for 10 minutes, then continue for another 6 minutes at full power, about 750 watts. If your microwave has different power settings, adjust the cooking times accordingly.
Remove the jars carefully, wrap them in a kitchen cloth and leave them to rest for 1 hour, so that the cooking can continue gently. After the resting time, remove the sealing clips and return the jars to the microwave for 5 minutes at a power setting slightly above medium: the steam will release the vacuum seal.
For the polenta while the goulash is resting, bring the salted water to the boil. Pour in the cornmeal in a steady stream, whisking constantly to prevent lumps from forming. Cook the polenta for 40–60 minutes, depending on the type of cornmeal used, until it reaches a creamy consistency.
For the sautéed shiitake mushrooms prepare a garlic mince and sauté it in a frying pan with a drizzle of oil. Add the sliced shiitake mushrooms and let them soften, then deglaze with the white wine. Season with salt and black pepper and cook until done. Shortly before removing from the heat, add the chopped chives or parsley.
To plate assemble the dish by arranging the venison goulash, the creamy polenta and the mushrooms while still piping hot. Finish with the reserved spring onion and garnish to taste.

Venison in a jar with creamy polenta and aromatic mushrooms

Ingredients

Preparation

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