Portobello, White Button Mushroom & Venison Ragu w/ Spinach & Parmesan Polenta

  • Stew
  • Dinner
  • Small Portabello
  • Venison
  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup
  • Potassium Power

Ingredients.

Parmesan Polenta

  • 80g polenta
  • 300ml full fat milk
  • 5g garlic, crushed
  • 10g parmesan, grated
  • 30g butter
  • Handful of baby spinach, finely sliced

Venison Ragu

  • 100g venison mince
  • 100g portabello mushrooms, sliced
  • 100g white button mushrooms, sliced
  • 1 small white baby onion, finely diced
  • 250g tin chopped tomatoes
  • 50ml veal stock
  • 20ml canola oil

Method.

Parmesan Polenta

  1. Bring milk and garlic to the boil.
  2. Whisk in polenta and cook over a low heat till milk is absorbed and consistency of mashed potato.
  3. Remove from heat and fold through the grated parmesan, butter & add finely sliced baby spinach.
  4. Season

Venison Ragu

  1. Heat oil in pan, cook mushrooms and onion till softened.
  2. Add mince and brown with the mushrooms and onion.
  3. Add veal stock & chopped tomatoes, cook for 20 minutes, season.
  4. Place spoonful of polenta in bowl, add extra milk if too firm.
  5. Serve venison ragu on top, add chopped fresh herbs and or grated parmesan if you like.

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