How to cook venison fillet in red wine by marinating meat in wine with celery, carrot and onion overnight, accompanying the dish with polenta flavored with fennel seeds.
Ingredients for 4 people
- 600 g of venison fillet
- 50 g of carrot
- 50 g of celery
- 50 g of onion
- 1 bay leaf
- 3 tablespoons of extra virgin olive oil
- salt and pepper
For the marinade
- 1 glass of red wine
- 50 g of onion
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 50 g of celery
- 50 g of carrot
For the polenta
- 150 g of yellow flour
- 1 teaspoon of fennel seeds
- 2 tablespoons of extra virgin olive oil
How to prepare venison fillet in red wine with fennel-flavored polenta
Cut the venison into small pieces.
Cut the celery, carrot and onion into small pieces.
In a bowl put the pieces of meat with celery, carrot and onion, pour the wine and leave to marinate overnight.
In a pan with extra virgin olive oil, sauté a chopped celery, carrots and onions with the bay leaf, then add the meat drained by marinating and brown it for 5 minutes.
Filter the marinating wine and pour it over the meat.
Add salt and pepper, then cook the meat over low heat for about 25 minutes.
In a saucepan, boil the water with the salt and fennel seeds, then pour in the yellow flour by mixing with a wooden spoon until the end of cooking.
Season the polenta with a little extra virgin olive oil.
Serve the venison nuggets with the polenta sprinkled with the bottom of the meat.
