Portabello, White Button Mushroom & Venison Ragu w/ Spinach & Parmesan Polenta
PREP TIME: 10 Min
COOK TIME: 20 Min
SERVES: 2
- 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
- To make the polenta, bring milk and garlic to the boil.
- Whisk in polenta and cook over a low heat till milk is absorbed and consistency of mashed potato.
- Remove from heat and fold through the grated parmesan, butter & add finely sliced baby spinach.
- Season
- To make a start on the venison ragu, heat oil in pan, cook mushrooms and onion till softened.
- Add mince and brown with the mushrooms and onion.
- Add veal stock & chopped tomatoes, cook for 20 minutes, season.
- Place spoonful of polenta in bowl, add extra milk if too firm.
- Serve venison ragu on top, add chopped fresh herbs and or grated parmesan if you like.
MADE WITH
Small Portabello Mushrooms
