Friday, January 7, 2011

Venison Ragu with Creamy Polenta


Over the Christmas break my uncle Buddy gave us some deer meat. Ingredients, wild, rare or new, are definitely one of the best things a cook can receive. They get our cogs turning as well as give us something delicious to eat.

I thought this would be a good way to start - a slow cooker venison recipe. My aunt Nancy grew the persimmons so we happily unburdened her of the excess. I added one to the sauce to enhance it similar to adding brown sugar to marinara as many cooks suggest. I have served it over polenta/yellow corn grits as is done in Italy.   

Ingredients
1 pound (453g) venison shoulder, cut into large pieces
1 Fuyu persimmon, peeled and finely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
26.24 ounces (750g) boxed/canned chopped tomatoes
1 tablespoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper

Add all the ingredients to the slow cooker. Stir to combine. Cook on low for 8 hours. Serve over the creamy polenta.

Parmesan Polenta
2 cups polenta/yellow corn grits
1/2 cup grated parmesan
Sea salt, to taste

Bring 6 cups of cold water to a boil. Whisk in the polenta. Cook for about 5 minutes or until the mixture begins to thicken. Stir in the cheese until it completely melts into the polenta.

Serves 4-6

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