Venison Backstrap with Creamy Polenta

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Venison Backstrap with Creamy Polenta2021-10-11T13:49:35+02:00

Venison Backstrap with Creamy Polenta

  • CourseSecond Course
  • Preparation15-20’
  • Difficultyeasy
  • Gamedeer
  • Calories700 - 800
  • ActivityRunning M 66', F 91'
  • Persons4


2 cups (mL 500) whole milk
1 tablespoon (G 15) kosher salt
1⁄2 cup (G 125) instant polenta
1⁄2 cup (G 125) freshly grated Parmesan cheese
1⁄2 cup (G 125) unsalted butter, cut into cubes
KG 1 venison backstrap
G 450 bunch spinach (1 large bunch), stems removed and washed
1 tablespoon (G 15) butter
N 4 cloves garlic
Salt and pepper to taste
Extra virgin olive oil to taste


  • In a medium pot, combine the milk and salt. Bring to a simmer over medium heat, then whisk in the polenta in a steady stream.
  • Reduce the heat to low and cook, stirring every 3’ to 5’, making sure to scrape the bottom of the pot to prevent scorching, until the polenta resembles thick porridge, 5-10’. Remove from the heat and stir in the Parmesan and butter. Keep warm.
  • While the polenta is cooking, heat a cast iron or heavy bottom pan on high heat.
  • Season the venison with salt and pepper and add the oil to the pan.
  • Sear the meat on high heat for 2-3’ per side or until golden brown in colour.
  • Transfer the pan to the oven at 325° F (178° C) and cook until 115° F (46° C) internal temp for medium rare.
  • Let the meat rest for 5’ before slicing.
  • Sauté the garlic in the butter and add the spinach to wilt on medium-high heat for 2-3’.
  • Plate the polenta, spinach and sliced.



Wine CouplingValle d'Aosta DOC nebbiolo

Other Info

Kcal 728*

*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 60 Kg and an average male weight of 80 Kg.


The Backstrap is one of the most tender cuts from the animal and should be eaten anywhere between rare and medium doneness. The muscle is runs along the spine and doesn’t have to work very much resulting in it being so tender. I like to age the meat in a vacuum-sealed bag or hang with the fur on so the meat doesn’t dry out for at least two weeks before eating to tenderize the meat even more and develop more flavour. A simple seasoning of salt and pepper is what I like but you can season with herbs and spices if you wish.