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Venison Pizzaiola with Polenta

5.0/5 rating (1 votes)
  • Complexity: medium

Ingredients

  • VENISON PIZZAIOLA:
  • 2 pounds venison steaks cut into thin strips
  • ½ cup olive oil
  • ¼ cup butter
  • ½ pound wild or commercial mushrooms
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 8 ounce can plum tomatoes
  • ½ cup chopped parsley
  • 1 teaspoon oregano
  • 1 cup red wine
  • 1 cup freshly grated parmesan cheese
  • POLENTA:
  • 4 cups water
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 5 tablespoon butter
  • ¼ cup freshly grated parmesan cheese
  • 2 cups diced mozzarella cheese

Directions

  1. VENISON PIZZAIOLA:

  2. Heat oil and butter in large skillet over medium-high heat and brown meat on all sides.
    Lift meat with slotted spoon and place on platter.

  3. Sauté mushrooms until browned and transfer to platter. Sauté onion and garlic until
    lightly browned. Add tomatoes and mash lightly with a fork. Bring to a boil and stir in
    parsley, oregano, wine, parmesan cheese, venison and mushrooms.

  4. Cover and simmer 1 ½ hours, stirring occasionally. About ½ hour before server prepare
    polenta.

  5. POLENTA:

  6. Bring 3 cups of water to a boil. Stir cornmeal into 1 cup of cold water and pour mixture
    into boiling water, stirring constantly. Add salt and cook on medium heat, stirring
    constantly, for 10 to 15 minutes or until mixture is very thick.

  7. Remove from heat and stir in butter and cheese. Mound Polenta on platter; make an
    impression in center and spoon in venison and sauce.

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