Veni­son and sloe gin stew with cheesy po­lenta

Olive - - Contents -

3 HOURS 30 MIN­UTES | SERVES 6 | EASY | GF

olive oil 2 tbsp veni­son shoul­der 1kg, cut into 5cm cubes onion 1, finely diced car­rot 1, finely diced cel­ery 2 sticks, finely diced bay leaf 1 rose­mary a few sprigs gar­lic 2 cloves, sliced ju­niper berries 1 tsp, bruised black pep­per­corns 1 tsp, crushed tomato purée 2 tbsp sloe gin 250ml pas­sata 200ml

GREMOLATA flat-leaf pars­ley a small bunch gar­lic 1 small clove, crushed lemon 1, zested and juice of Ω ex­tra-vir­gin olive oil 4 tbsp PO­LENTA pre-cooked po­lenta 200g parme­san 150g, finely grated un­salted but­ter 100g

• Heat the olive oil in a large casse­role dish and brown the meat in batches un­til well caramelised. Scoop out us­ing a slot­ted spoon.

• Add the onion, car­rot, cel­ery, bay leaf and rose­mary to the pan with a large pinch of salt, and fry gen­tly for 15 min­utes un­til soft. Add the gar­lic, ju­niper berries and pep­per­corns, and cook for 1 minute.

• Stir in the tomato purée and cook for an­other minute. Pour in the sloe gin, pas­sata and 100ml of wa­ter, and re­turn the meat to the pan. Sim­mer gen­tly, with a lid, for 2 hours, then re­move the lid and sim­mer for 1 hour un­til the meat is melt­ingly ten­der.

• Mix to­gether the pars­ley, gar­lic and lemon zest and juice with the olive oil and some sea­son­ing to make the gremolata.

• Heat 1.2 litres of wa­ter un­til sim­mer­ing in a pan. Pour in the po­lenta and stir vig­or­ously for 3-4 min­utes. Re­move from the heat and add the cheese and but­ter.

• Serve with the stew and gremolata on top.

PER SERV­ING 761 KCALS | FAT 36.2G SAT­U­RATES 16.4G

CARBS 29.1G | SUG­ARS 5G FI­BRE 3.3G

PRO­TEIN 50.4G

SALT 0.6G

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