Recipe
Lepre alla Trentina - Venison Stew with Polenta
Savory Venison Stew: A Taste of Trentino
4.4 out of 5
Indulge in the flavors of Italian cuisine with this traditional dish from Trentino. Lepre alla Trentina is a hearty venison stew simmered to perfection and served with creamy polenta.
Metadata
Preparation time
30 minutes (excluding marinating time)
Cooking time
2-3 hours
Total time
2 hours 30 minutes (excluding marinating time)
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, High-protein diet, Low-carb diet, Gluten-free diet, Dairy-free diet
Allergens
N/A
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Low-fat diet
Ingredients
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1.5 kg (3.3 lbs) venison, cubed 1.5 kg (3.3 lbs) venison, cubed
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500 ml (2 cups) red wine 500 ml (2 cups) red wine
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4 cloves garlic, minced 4 cloves garlic, minced
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2 sprigs rosemary 2 sprigs rosemary
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2 sprigs thyme 2 sprigs thyme
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2 bay leaves 2 bay leaves
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, diced 1 onion, diced
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2 carrots, diced 2 carrots, diced
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2 celery stalks, diced 2 celery stalks, diced
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250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
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2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
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Salt and pepper, to taste Salt and pepper, to taste
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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
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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.
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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.
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3.Brown the venison in batches until well-seared on all sides. Remove the venison from the pot and set aside.
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4.In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
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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.
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6.Stir in the balsamic vinegar and season with additional salt and pepper if needed.
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7.While the stew is simmering, prepare the polenta according to the package instructions.
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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.
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