Venison chunks with Chasse a Courre® and wholemeal polenta
- 250 g yellow wholemeal maize flour
- 1 litre water
- Rock salt to taste
Bring the water to a boil, add salt then use a pastry whisk to stir as you sprinkle in the cornflour, ensuring no lumps form.
Cover and finish cooking for about 50 minutes, stirring occasionally.
Once cooked, pour onto a baking tray, cool and cut into 3-centimetre-thick and 1-centimetre-long slices. Toast under a grill.
- 2.5 kg chunks hunted Hungarian venison
- 4 carrots
- 3 yellow onions
- 1 jar organic peeled tomato in juice
- 40 g hound-hunted Chasse a Courre®
- 100 ml red wine
- Fine table salt to taste
- Extra-virgin olive oil to taste
Brown the venison chunks in a pot with extra-virgin olive oil and do the same with the coarsely-chopped vegetables in a separate pot.
Add the venison to the vegetables, season with salt then add the Chasse a Courre. Deglaze with red wine and once evaporated, add the peeled tomatoes previously blended with an immersion blender.
Cover and cook for about 3 hours or until the meat is falling apart.
Remove the vegetables, adjust the flavour and serve with the toasted polenta.
Assembly and finishing
Place two pieces of toasted polenta on a plate and top with the Chasse a Courre® venison chunks.