Lepre alla Trentina - Venison Stew with Polenta

Ingredients

• 1.5 kg (3.3 lbs) venison, cubed 1.5 kg (3.3 lbs) venison, cubed
• 500 ml (2 cups) red wine 500 ml (2 cups) red wine
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 sprigs rosemary 2 sprigs rosemary
• 2 sprigs thyme 2 sprigs thyme
• 2 bay leaves 2 bay leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Polenta, for serving Polenta, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugars: 4g)
• Protein: 60g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed venison, red wine, minced garlic, rosemary, thyme, and bay leaves. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. 2.
   Heat olive oil in a large pot over medium heat. Remove the venison from the marinade, reserving the marinade for later. Pat the venison dry with paper towels and season with salt and pepper.
3. 3.
   Brown the venison in batches until well-seared on all sides. Remove the venison from the pot and set aside.
4. 4.
   In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Return the venison to the pot and pour in the reserved marinade and beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the venison is tender.
6. 6.
   Stir in the balsamic vinegar and season with additional salt and pepper if needed.
7. 7.
   While the stew is simmering, prepare the polenta according to the package instructions.
8. 8.
   Serve the Lepre alla Trentina hot, spooned over a bed of creamy polenta.

Treat your ingredients with care...

• Venison — Ensure that the venison is properly marinated to tenderize the meat and infuse it with flavor. If venison is not available, you can substitute it with beef or lamb.
• Polenta — Cook the polenta slowly over low heat, stirring constantly to prevent lumps from forming. Use a good-quality cornmeal for the best results.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew just before serving.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the simmering stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the Lepre alla Trentina with a sprinkle of freshly chopped parsley for a burst of freshness.
• If you don't have access to venison, you can use other game meats like rabbit or pheasant for a similar taste.

Serving advice

Serve the Lepre alla Trentina hot, spooned over a generous portion of creamy polenta. Garnish with a sprig of fresh rosemary for an elegant touch. This dish pairs well with a side of sautéed greens or roasted root vegetables.

Presentation advice

Present the Lepre alla Trentina in a deep serving dish, allowing the rich stew to take center stage. Place a mound of creamy polenta alongside the stew and garnish with a sprig of rosemary. The vibrant colors and enticing aromas will captivate your guests.