Venison in Madeira Sauce with Parmesan Polenta

Venison in Madeira Sauce with Parmesan Polenta
1 hr 15 min.


for 6 servings
For the venison
1 Roast saddle of venison
8 Juniper berries
10 black Peppercorns
2 Carrots
4 Onions
1 small Celery
3 tablespoons Vegetable oil
1 teaspoon Tomato paste
200 milliliters Madeira wine
1 jar Game stock
1 tablespoon Cornstarch
For the Parmesan polenta
600 milliliters Milk
1 Garlic clove
100 grams Polenta
1 cup Whipping cream
5 teaspoons Truffle butter
60 grams fresh Parmesan
freshly ground pepper
50 grams Truffle
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Preparation steps

Step 1/3

For the venison: Trim the silver skin from venison with a sharp knife. Score a 3-4 cm (approximately 1-inch) cut along the central bone. Crush the juniper berries and peppercorns in a mortar. Season with salt and then rub into the venison. Peel the onions and cut into quarters. Peel the carrots and celery and chop. Heat the oil in a large roasting pan and sear the venison, flesh-side down, for 1 minute. Remove from the pan. Add the vegetables and sauté until golden brown. Stir in the tomato paste and then deglaze with the Madeira. Arrange the venison, flesh-side up, over the vegetables and bake in a preheated oven at 220°C (approximately 425°F) for 30-40 minutes, basting with the stock occasionally. 

Step 2/3

Meanwhile, for the polenta: Bring the milk to a boil. Peel the garlic and chop finely. Add to the milk along with a large pinch of salt. Slowly whisk in the polenta, reduce the heat and simmer for 20-30 minutes over medium heat, stirring frequently. Whisk in the cream, truffle butter and Parmesan. Season with salt and pepper.

Step 3/3

Remove the venison from the oven, cover with foil and let rest for 10 minutes. For the gravy: Strain the pan drippings through a sieve into a saucepan. Whisk the cornstarch with a little cold water until smooth then stir into the sauce. Bring to a boil and cook until thickened. Season with salt and pepper. With a sharp knife, separate the venison loin from the bones and cut into slices. Arrange on serving plates with the sauce and polenta. Shave truffles over top to serve.