Venison chunks with Chasse a Courre® and wholemeal polenta


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.