Goulash di Cervo con Polenta

• •600 g Venison stew meat
• •2 tbsp Olive oil
• •50 g Pancetta or smoked bacon
• •1 large Yellow onion
• •2 medium Carrots
• •2 medium Celery stalks
• •3 large Garlic cloves
• •2 tbsp Tomato paste
• •2 tbsp All-purpose flour
• •250 ml Dry red wine
• •500 ml Beef or venison broth
• •8 Juniper berries
• •1 tbsp Sweet paprika
• •2 Bay leaves
• •1 Fresh rosemary sprig
• •to taste Salt
• •to taste Freshly ground black pepper
• •200 g Coarse cornmeal (polenta bramata)
• •1 liter Water or vegetable broth
• •1 tsp Salt
• •30 g Unsalted butter
• •50 Parmigiano Reggiano
• •2 tbsp Fresh parsley

Instructions

1. 1

   **Prepare the Venison:** Pat the venison stew meat dry with paper towels. Season generously with salt and freshly ground black pepper. Dust lightly with all-purpose flour, shaking off any excess.

2. 2

   **Sear the Venison:** Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. If using pancetta, add it now and render until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot. Add the floured venison in batches, ensuring not to overcrowd the pot. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared venison and set aside.

3. 3

   **Sauté Aromatics:** Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and are slightly translucent. Add the minced garlic and cook for another minute until fragrant.

4. 4

   **Build Flavor Base:** Stir in the tomato paste and sweet paprika. Cook, stirring constantly, for 2 minutes to toast the spices and deepen their flavor.

5. 5

   **Deglaze:** Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Bring to a simmer and let the wine reduce by half, about 5-7 minutes.

6. 6

   **Braise the Goulash:** Return the seared venison (and crispy pancetta, if using) to the pot. Add the beef or venison broth, crushed juniper berries, bay leaves, and fresh rosemary sprig. Stir to combine. Bring the mixture to a gentle simmer.

7. 7

   **Slow Cook:** Cover the pot tightly with a lid and reduce the heat to low. Let the goulash braise gently for 2 to 2.5 hours, or until the venison is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a little more broth.

8. 8

   **Finish Goulash:** Once the venison is tender, remove the bay leaves and rosemary sprig. Taste the goulash and adjust seasoning with salt and pepper as needed. Keep warm while you prepare the polenta.

9. 9

   **Prepare the Polenta:** In a separate large, heavy-bottomed saucepan, bring 1 liter of water or vegetable broth to a boil with 1 teaspoon of salt. Once boiling, reduce the heat to low. Slowly whisk in the coarse cornmeal in a steady stream to prevent lumps. Continue whisking for a few minutes until the polenta starts to thicken.

10. 10

    **Cook Polenta:** Cover the pot partially and cook the polenta on low heat, stirring frequently (every 5-7 minutes), for 30-40 minutes, or until it is creamy, smooth, and the cornmeal is tender. For a truly smooth polenta, you may need to stir almost constantly during the last 15 minutes.

11. 11

    **Finish Polenta:** Remove the polenta from the heat. Stir in the unsalted butter and freshly grated Parmigiano Reggiano until melted and fully incorporated. Taste and adjust salt if necessary.

12. 12

    **Serve:** Ladle a generous portion of the creamy polenta onto shallow bowls. Spoon the rich venison goulash over the top. Garnish with freshly chopped parsley and serve immediately.

Chef's Tips

• 💡**Quality Ingredients Matter:** Use a good quality dry red wine that you would enjoy drinking, as its flavor will concentrate in the goulash. Fresh, high-quality venison will also make a significant difference.
• 💡**Don't Rush Searing:** Browning the venison well in batches creates a deep, rich flavor foundation for the goulash. Do not overcrowd the pot, as this will steam the meat instead of searing it.
• 💡**Low and Slow is Key:** For tender venison, braising at a very low temperature for an extended period is crucial. Rushing the cooking process will result in tough meat.
• 💡**Polenta Patience:** While making polenta, consistent stirring, especially during the initial thickening phase, is vital to prevent lumps and ensure a creamy texture.
• 💡**Make Ahead:** The goulash tastes even better the next day as the flavors have more time to meld. It can be made a day in advance and gently reheated on the stovetop.