Venison in Madeira Sauce with Parmesan Polenta

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories458 kcal(22 %)
Protein37.8 g(39 %)
Fat24.5 g(21 %)
Carbohydrates21 g(14 %)


For the venison
1 Roast saddle of venison
8 Juniper berries
10 black peppercorns
2 carrots
4 onions
1 small Celery
3 Tbsps vegetable oil
1 tsp Tomato paste
200 milliliters Madeira Wine
1 jar Game stock
1 Tbsp cornstarch
For the Parmesan polenta
600 milliliters milk
1 garlic clove
100 grams Polenta
1 cup Whipped cream
5 tsps Truffle butter
60 grams fresh Parmesan
freshly ground pepper
50 grams Truffle

Preparation steps


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. 


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.


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.