Venison in a colorful sauce with polenta and young beets
Well, if you are lucky and there is a hunter living in the neighborhood who is ready to share his catch with you, this recipe can serve you as a great idea on how to prepare a young roe deer.
Preparation steps
- Since venison is cooked for a long time, vegetables do not need to be chopped. Put carrots, onions, garlic, celery leaf, peppers and zucchini in pieces on vegetable oil. Add the meat, fry briefly, add salt, pepper, and bay leaf. Drizzle with water, add 2 tablespoons of vinegar inside, close the pot and cook over high heat until it boils, then reduce the heat. (if we have venison in smaller pieces it will take about an hour). Finally, take out the meat and the excess liquid, and chop the vegetables with a stick mixer or in a blender and add the tomato sauce. Put the meat back in the sauce.
- Wash the fresh beetroot, put it in a pot and cook. After it cools, we clean it and cut it into thin pieces. Pour the mixture of oil, vinegar, salt and garlic over the beets and serve with the venison.
- We cook the purchased polenta according to the instructions on the package just before the end of cooking the venison to keep it warm.
Serving
Serve everything warm!
