Venison Recipes Italian
Italian Venison Stew with Polenta is a typical recipe from the Friuli region in Northern Italy. The venison first marinates in a wine-based marinade. Then, the next day, the meat gently roasts with porcini mushrooms and a small amount of bacon fat to keep the deer meat moist. May substitute beef for the deer meat.
Where has summer gone? Here it's August and we're making cooler weather food like a deer stew. I'm not through with warm weather. Did your neck of the woods get a lot of rain? We did at the beginning of the summer and now -- nothing. Unfortunately, this year our tomatoes are a huge disappointment. How are yours?
Now, the directions for venison stew. It's important to trim away all of the deer fat and the silverskin which is a thin membrane. Peeling it off will improve the flavor of the meat and make it more tender.
Venison Italian Sausage And Tortellini Soup
The next step in making the Italian venison stew is to make a marinade. The marinade helps to add flavor plus tenderize the meat. The best way to marinate the venison is in a large Ziplock bag or glass dish and place in the refrigerator overnight.
There are several popular marinades for venison. We wanted to use a traditional Italian red wine marinade. Capriolo alla Montanara con Polenta is popular in the Fruili region of Italy.
Slow cooking is the ideal method for preparing venison stew. Braising, searing the meat before simmering, gives the meat ample time to tenderize. The red wine not only gives a delicious flavor to the meat, but it also continues to tenderize the meat.
Best Venison Marinades
When you're ready to make the deer stew, drain the meat and save the red wine marinade. In a heavy-bottomed pan, like a Dutch oven, heat some olive oil with a little bacon on medium-high and brown the stew meat on all sides. You may have to do this in batches.
After browning the meat, remove it from the pan. We add butter to the pan and add the onions, carrots, and fennel. Instead of potatoes, we decided sliced fennel was a nice touch. The light anise taste is delicious!
We let the vegetables cook for a bit. Next, we put in the reconstituted dried porcini mushrooms and garlic. When the vegetables start to brown we deglaze the pan by adding the red wine, the porcini liquid, and the broth.
Crock Pot Italian Venison Roast
The liquid bubbles up and then calm down. We stir to make sure all the yummy bits are scraped up from the bottom. Now we season the liquid with salt, pepper, red pepper flakes, and the Italian seasonings.
The meat goes back into to pot and we turn up the temperature. We stir to make sure the liquid touches all the chunks of meat. Once the liquid reaches a boil, we reduce the heat to low and cover the pot, stirring occasionally.
It needs to cook for at least two hours, it could take even more. The longer and slower the stew cooks, the more tender and tasty the Italian venison stew will be. Thicken the stew with a cold broth/flour slurry.
Ground Venison Italian Sausage
We served our venison stew over polentaa typical way around my region.Let us know if you have any questions about venison and how to prepare it.
If you have the opportunity to cook a venison backstrap, try our wild game dry rub on it. The meat grills to perfection and the meat is so tender and flavorful. This is a real treat.
Another deer steak recipe you don't want to miss is our Grilled Marinated Venison Steak with Potatoes. The meat is so tender and juicy, you'll think you're eating one of the most expensive steaks.
Italian Food Recipes Venison With Barolo Wine Stock Image
And if you're a fan of creamy cheesy cornmeal, then you'll love our recipes featuring both in BBQ shrimp and our Southern corn grits. Be sure to check them out and give them a try.
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Italian Venison And Rice Skillet Recipe
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Italian Venison Stew with Polenta is a typical recipe from Friuli, a Northern region in Italy. The venison first marinates in a red wine marinade, then it simmers with porcini mushrooms and bacon.
Calories: 320 kcal | Carbohydrates: 9 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 127 mg | Sodium: 194 mg | Potassium: 721 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 2185 IU | Vitamin C: 6.4 mg | Calcium: 53 mg | Iron: 5.4 mg
Hot Italian Venison Sandwich Recipe
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Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions.My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.
Savory Stuffed Venison Roast
I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.
Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions. My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking. I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.A warming stew hits the spot with autumn fully upon us, but why not branch out from the usual roast and try this hearty Italian venison casserole served with creamy polenta and buttery beetroot...
W e are now properly into comfort food season, and today’s feast is a classic of the genre. The creamy blandness of soft polenta, with soft, sweet cavolo nero folded into it, combined with the deep, ferrous richness of the venison stew, will keep you warm you through the bleakest winter night.
Italian Venison Roast Recipe
There are two ways to serve this dish. The first is the traditional Italian method, which is to pour the soft polenta into a mound on a clean, unvarnished wooden table, and then make a depression in the middle of the mound into which you pour the stew. Guests either serve themselves from this meat volcano or, even more traditionally, eat directly from it with forks. I love the generosity and theatre of this approach, it does have its drawbacks.
It should, on no account, be attempted if (as in my case) there are likely to be tiny Lego parts or glittery beads secreted in the cracks of your kitchen table. In the past, I have got round this problem by pouring it instead on to a large wooden chopping board or a sheet of baking parchment. But you still have to get both the polenta and the stew to exactly the right consistency to avoid a messy landslide off the table and on to the floor.
If, like my wife, you are unamused by the prospect of scraping spatters of hardened polenta off
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