Braised Venison & Parmesan Polenta

SERVINGS

4

PREP TIME

25 min

TOTAL TIME

3 hr 30 min

GLUTEN FREE

NO



Perfect for a cold night, this rustic comfort food recipe pairs bacon-braised venison with creamy, cheesy polenta.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
4 ounces Jones Dairy Farm Dry Aged Bacon
1 1/2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
16 ounce venison neck or shank 
Salt and pepper, to taste 
1/4 cup flour, divided
1 cup red wine
2 cups beef broth
2 garlic cloves 
4 sprigs thyme

For the Polenta:

3 cups chicken stock
1 cup polenta
1/4 cup parmesan cheese
2 tablespoons butter
Salt and pepper, to taste

 

DIRECTIONS

Cut bacon into 1/4-inch pieces. In dutch oven, or high-sided, ovenproof sauté pan, cook bacon on medium-low until crispy. Remove bacon and set aside. 

Season venison with salt and pepper and dust with all but 1 tablespoon flour. Place in pan with bacon fat over medium heat and brown on all sides. Remove venison from pan; add vegetables and cook for 2 minutes. Add remaining tablespoon of flour to pan and mix; cook for 1 minute. Add red wine and reduce by quarter. Add beef stock, garlic, thyme and venison back to pan. Bring to a simmer; cover and place in 350ºF oven for 2 to 3 hours or until fork tender.

For the Polenta:

Bring chicken broth to a boil in medium sauce pan. Wisk in polenta and reduce to simmer. Cook for 30 minutes stirring occasionally making sure polenta doesn’t stick to bottom of pan. To finish, add cheese and butter and season with salt and pepper.


Ingredients

Directions

4 ounces Jones Dairy Farm Dry Aged Bacon
1 1/2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
16 ounce venison neck or shank 
Salt and pepper, to taste 
1/4 cup flour, divided
1 cup red wine
2 cups beef broth
2 garlic cloves 
4 sprigs thyme

For the Polenta:

3 cups chicken stock
1 cup polenta
1/4 cup parmesan cheese
2 tablespoons butter
Salt and pepper, to taste

 

Cut bacon into 1/4-inch pieces. In dutch oven, or high-sided, ovenproof sauté pan, cook bacon on medium-low until crispy. Remove bacon and set aside. 

Season venison with salt and pepper and dust with all but 1 tablespoon flour. Place in pan with bacon fat over medium heat and brown on all sides. Remove venison from pan; add vegetables and cook for 2 minutes. Add remaining tablespoon of flour to pan and mix; cook for 1 minute. Add red wine and reduce by quarter. Add beef stock, garlic, thyme and venison back to pan. Bring to a simmer; cover and place in 350ºF oven for 2 to 3 hours or until fork tender.

For the Polenta:

Bring chicken broth to a boil in medium sauce pan. Wisk in polenta and reduce to simmer. Cook for 30 minutes stirring occasionally making sure polenta doesn’t stick to bottom of pan. To finish, add cheese and butter and season with salt and pepper.