📝 About This Recipe
This dish is a sophisticated tribute to the Alpine traditions of Northern Italy, where the ruggedness of the forest meets the elegance of Alta Cucina. The lean, iron-rich venison loin is perfumed with the resinous scent of crushed juniper berries and served alongside a silk-smooth white polenta from the Veneto region. Finished with a deep red wine reduction, it offers a masterful balance of earthy, sweet, and gamey notes that define high-end Italian mountain cuisine.
🥗 Ingredients
The Venison
- 600-700 grams Venison Loin (Backstrap) (trimmed of all silver skin, at room temperature)
- 2 tablespoons Dried Juniper Berries (toasted and coarsely crushed)
- 1 teaspoon Black Peppercorns (coarsely cracked)
- 50 grams Unsalted Butter (for basting)
- 2 sprigs Fresh Rosemary & Thyme (each)
Polenta Bianca
- 200 grams White Cornmeal (Polenta Bianca) (fine grind / bramata bianca)
- 500 ml Whole Milk
- 500 ml Water
- 50 grams Parmigiano Reggiano (finely grated, aged 24 months)
- 2 tablespoons Mascarpone (for ultimate creaminess)
The Sauce and Garnish
- 250 ml Dry Red Wine (Valpolicella or Nebbiolo)
- 200 ml Game or Beef Stock (high quality, unsalted)
- 1 tablespoon Amarena Cherry Syrup or Balsamic Glaze
- 1 piece Shallot (finely minced)
- 1 handful Micro-herbs or Edible Flowers (for plating)
👨🍳 Instructions
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1
Begin by preparing the Polenta Bianca. In a heavy-bottomed pot, combine the milk, water, and a pinch of salt. Bring to a gentle simmer over medium heat.
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2
Slowly rain the polenta into the simmering liquid while whisking constantly to prevent any lumps from forming. Reduce heat to the lowest setting.
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3
Cook the polenta for 40-50 minutes, stirring every 5-10 minutes with a wooden spoon. If it becomes too thick, add a splash of warm milk. It should have the consistency of a thick, smooth custard.
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4
While the polenta cooks, prepare the venison. Rub the loin with olive oil, then press the crushed juniper berries and cracked pepper firmly into the meat to create a crust.
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5
For the sauce reduction: In a small saucepan, sauté the minced shallot in a touch of butter until translucent. Pour in the red wine and simmer until reduced by half.
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6
Add the stock and the Amarena syrup to the wine. Continue to simmer over medium-low heat until the sauce coats the back of a spoon. Strain through a fine-mesh sieve and keep warm.
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7
Heat a heavy cast-iron skillet over medium-high heat with a tablespoon of neutral oil. Once shimmering, sear the venison loin on all sides until a deep brown crust forms (about 2 minutes per side).
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8
Add the 50g of butter, rosemary, and thyme to the skillet. As the butter foams, spoon it repeatedly over the venison (arrosé) for another 2-3 minutes until an internal temperature of 52°C (125°F) is reached for medium-rare.
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9
Remove the venison from the pan and let it rest on a warm plate for at least 8-10 minutes. This is crucial for the juices to redistribute.
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10
Finish the polenta: Stir in the grated Parmigiano Reggiano and mascarpone. Adjust seasoning with salt and white pepper. The texture should be velvety and pourable.
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11
To plate, spoon a generous pool of polenta in the center of a warmed shallow bowl. Slice the venison into thick medallions (about 2cm thick).
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12
Place three medallions of venison atop the polenta. Drizzle the glossy red wine reduction around the meat and garnish with micro-herbs or a single Amarena cherry.
💡 Chef's Tips
Venison is extremely lean; never cook it past medium-rare or it will become tough and metallic in taste. Toast your juniper berries in a dry pan for 60 seconds before crushing to release the essential oils. Always use 'Polenta Bianca' for this dish; its delicate flavor profile doesn't overpower the venison like yellow cornmeal might. If your sauce isn't thick enough, whisk in a cold knob of butter at the very end (monter au beurre) for extra shine and body. Resting the meat is the difference between a bloody plate and a perfect, succulent presentation.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Barolo or a Gattinara to cut through the richness of the polenta. Serve alongside sautéed wild mushrooms (porcini or chanterelles) for an extra layer of forest flavor. A side of braised red cabbage with green apple provides a wonderful acidic contrast to the dish. Finish the meal with a light, citrus-based dessert to cleanse the palate after the gamey flavors.