\Venison shank with polenta, wine-poached pear and jus

Ingredients

For the shank:
N 1 venison shank, already slow-cooked at low temperature (24 hours at 75°C / 167°F)
G 20 butter
Oil, to taste
For the polenta:
G 50 polenta flour
ML 250 water
Salt, to taste
For the wine-poached pear:
N 1 ripe pear
ML 150 red wine
G 30 sugar
N 1 small cinnamon stick
N 1 clove
For the sauce:
Cooking juices from the venison shank, to taste
Cooking vegetables, 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.

For the wine-poached pear peel the pear, cut it in half and remove the core. In a small saucepan, combine the red wine, sugar, cinnamon and clove, then bring gently to the boil.
Add the pear and cook over low heat for about 15–20 minutes, until soft and well infused with flavour. Set aside in its cooking liquid.
For the polenta bring the water to the boil with the salt and a drizzle of extra-virgin olive oil. Pour in the polenta flour in a steady stream, stirring constantly to prevent lumps from forming. Cook over low heat for about 30–40 minutes, continuing to stir until smooth and creamy.
For the shank heat a frying pan with the butter and a drizzle of oil, then quickly brown the venison shank, already cooked at low temperature, on all sides until evenly golden.
For the sauce use the cooking juices from the venison shank together with the cooking vegetables and blend until you obtain a sauce with a rustic but well-bound consistency.
To plate, spoon the polenta onto the plate as a base, place the wine-poached pear alongside and arrange the hot venison shank on top. Finish by napping the meat with the jus.