Venison strips with grapes and polenta slices

Venison strips with grapes and polenta slices

Total: 40 min. | Active: 40 min.
Nutritional value / people: 484 kcal
, Fat: 18 g
, Carbohydrate: 42 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Polenta

7 ½ dl vegetable bouillon
150 g medium-fine polenta
½ tbsp butter
clarified butter for frying

Meat

clarified butter for frying
1 onion, finely chopped
200 g blue and white grapes, halved, deseeded
500 g venison strips
1 tbsp white flour
1 dl red wine
8 juniper berries, crushed
1 ½ dl game stock
1 ½ tbsp rose hip jam
¾ tsp salt
a little pepper
25 g butter, cut into pieces, cold
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Polenta

Bring the stock to the boil, stir in the sweetcorn, cover and cook for approx. 10 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the butter. Using a wide spatula, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, allow to cool. Cut the mixture into triangles. Heat the clarified butter in a non-stick frying pan, then reduce the heat. Fry the polenta in batches for approx. 5 mins. on each side until crispy, keep warm.

Meat

Heat a little clarified butter in a frying pan. Sauté the onion, add the grapes and cook briefly, remove. Heat a little clarified butter in the same pan. Add the strips of meat in batches, dust with flour, fry for approx. 2 mins., remove, cover and set aside. Pour the wine into the pan, loosen any bits that have stuck to the bottom, bring to the boil, add the juniper berries and simmer briefly. Pour in the stock or bouillon, bring to the boil. Stir in the jam. Simmer the sauce for approx. 3 mins., season. Remove the pan from the heat. Gradually add the butter while stirring. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce becomes creamy. Return the fish and grapes to the pan, heat gently. Arrange the venison on warmed plates and serve with the polenta.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.