Back

Cocotte, round Venison ragout with pistachio polenta

PICTO

portions

4

preparation

60 min.

cooking time

3 hr.
  • Heat the oil in a big pan and sauté the coarsely chopped venison. When the meat is fully seared, add the diced onions and vegetable cubes. Gradually add the red wine. Roast the tomato paste. Now add the butter.
  • Then add the flour to the pan, stir and roast a little. Top up with the stock and braise covered at 120 °C for about 3 hours in the oven.
  • In a pan bring the milk to the boil with the stock. Add the salt and the nutmeg. Intersperse the semolina, stirring constantly. Stirring constantly, let it swell for about 40 minutes on a very low heat.
  • Before serving stir in the butter, Parmesan cheese, and pistachios.
     

Venison ragout:

1.25 kg venison shoulder

80 ml sunflower oil

150 g root vegetable cubes

60 g onions

80 g tomato paste

500 ml red wine

1.5 liter game stock

80 g flour

60 g butter

 

Pistachio polenta:

1 liter milk

200 ml broth

1 tsp. salt

1 pinch nutmeg

50 g butter

250 maize semolina (coarse)

100 g Parmesan (grated)

50 g chopped pistachios