PARTNERS
Turmeric and lemon polenta with venison seasoned with aromatic herbs
- CourseStreet Food
- Preparation1h
- Difficultyeasy
- Gamefallow deer
- Calories400 - 500
- ActivityRunning M 39', F 53'
- Persons4
Ingredients
G 200 cubed venison
N 4 tomatoes
N 1 clove of garlic
G 90 lard
G 100 corn flour
G 500 vegetable stock
Lemon to taste
Turmeric to taste
Rosemary, marjoram and thyme to taste
White wine to taste
Extra virgin olive oil
Preparation
- Bring the vegetable stock to boil, gradually add the polenta stirring it constantly with a whisk. Season with salt, add the lemon zest and the turmeric.
- Roast the venison over high heat, add the wine, the pounded lard with the minced herbs, the garlic and season with salt.
- Let cook over low heat for 10′.
- Once cooked, put the meat on the skewer alternating 2 cubes of meat with the tomato.
- Pour the polenta on a serving dish, lay over the meat skewer and serve with some extra virgin olive oil.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingGessara 2015 Az. Vitali
Other Info Kcal 431* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
