Roe Deer Venison with Mais Marano polenta

Roe Deer Venison with Mais Marano polentaIngredients (for 4 people):

1 kg roe deer venison
200 gr. pork rump
40 gr. lard
1 medium sized onion
1 clove of garlic
8 cloves
1 cup of olive oil
2 glasses of Savardo white wine
peel of half a lemon
Salt and pepper

Clean the venison, removing the nerve tissue, and cut into small pieces. Make a garlic and onion paste and sauté it in olive oil. Add the venison and Savardo white wine. Salt and pepper to taste. Mix the pork rump, lard, lemon peel and cloves and cook in a separate pan cook for half an hour. When the venison is almost ready – after about 2 hours – add the pork mixture and cook for another half hour. Serve, accompanied by Marano Mais polenta and a glass of Cabernet Breganze Reserva Kilò wine.

Recipe submitted by:
Hostaria Don Fili – Breganze