Silvia Baldini’s Pink Roasted Venison with Blueberry Jam and Creamy Polenta

Name: Silvia Baldini’s Pink Roasted Venison with Blueberry Jam and Creamy Polenta
Yield: 8
Ingredients: 1½ lb venison roast, connective tissue removed and tied (bottom or top-round); Freshly ground black pepper (quantity not specified); 1 tbsp balsamic vinegar; 2 tbsp extra-virgin olive oil; 1 small yellow onion, diced; 1 small carrot, diced; 1 small celery stalk, diced; 2 cups homemade veal or beef stock; 1 sprig fresh rosemary; 1 sprig fresh sage; 1 tbsp tomato paste; ½ cup full-bodied red wine; 3 or 4 juniper berries; 1 tsp unsalted butter (listed in source; use not specified in its method); Salt (quantity not specified; called for in the source method); 5 cups milk; 1 cup polenta (medium-grain cornmeal); ⅓ cup mascarpone (3 oz, as listed in source); 3 tbsp unsalted butter; 1 tsp coarse salt; ⅛ tsp freshly ground white pepper; Venison trimmings from the roast (amount not specified); 1 tbsp butter; 1 small shallot, minced; 3 garlic cloves, peeled and crushed; 1 cup chicken or veal stock; 1 sprig fresh thyme; Reserved juices from the venison roast (amount not specified); ½ cup wild blueberry jam or frozen wild blueberries, plus an extra spoonful; 1 shot cognac or Genepi liquor

Originally by lacucinaitaliana.com

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Venison with red-wine and juniper sauce, mascarpone polenta, and wild-blueberry sauce with cognac or Genepi. Recipe by Silvia Baldini; article by Daniela Savone, La Cucina Italiana. Source inconsistencies are noted in the steps. Serves 8. Preparation time is unspecified (0 is a placeholder); 70 minutes is the stated oven-roasting time, not the overall cooking time.

servings: 8
Prep: 0 min
Cook: 70 min

Nutrition hasn't been added for this recipe.

Ingredients

Vegetables & fruit

1 small yellow onion, dicedUsed in Venison
1 small carrot, dicedUsed in Venison
1 small celery stalk, dicedUsed in Venison
3 or 4 juniper berriesUsed in Venison
1 small shallot, mincedUsed in Wild blueberry sauce
3 garlic cloves, peeled and crushedUsed in Wild blueberry sauce
½ cup wild blueberry jam or frozen wild blueberries, plus an extra spoonfulUsed in Wild blueberry sauce

Dairy & eggs

10 teaspoons unsalted butterUsed in Venison · Creamy polenta
5 cups milkUsed in Creamy polenta
1 tbsp butterUsed in Wild blueberry sauce

Herbs & seasonings

Freshly ground black pepper (quantity not specified)Used in Venison
1 sprig fresh rosemaryUsed in Venison
1 sprig fresh sageUsed in Venison
Salt (quantity not specified; called for in the source method)Used in Venison
1 tsp coarse saltUsed in Creamy polenta
⅛ tsp freshly ground white pepperUsed in Creamy polenta
1 sprig fresh thymeUsed in Wild blueberry sauce
Salt and black pepper (quantity not specified)Used in Wild blueberry sauce

Oils, sauces & liquids

1 tbsp balsamic vinegarUsed in Venison
2 tbsp extra-virgin olive oilUsed in Venison
2 cups homemade veal or beef stockUsed in Venison
1 tbsp tomato pasteUsed in Venison
½ cup full-bodied red wineUsed in Venison
1 cup chicken or veal stockUsed in Wild blueberry sauce

Other

1½ lb venison roast, connective tissue removed and tied (bottom or top-round)Used in Venison
1 cup polenta (medium-grain cornmeal)Used in Creamy polenta
⅓ cup mascarpone (3 oz, as listed in source)Used in Creamy polenta
Venison trimmings from the roast (amount not specified)Used in Wild blueberry sauce
Reserved juices from the venison roast (amount not specified)Used in Wild blueberry sauce
1 shot cognac or Genepi liquorUsed in Wild blueberry sauce

Steps

Venison: Preheat the oven to 350°F.
Use a sharp boning knife to remove silverskin, connective tissue and nerves from the venison. Reserve the scraps. Tie the roast with kitchen twine, season with salt and freshly ground black pepper, then brush all over with balsamic vinegar.
Heat an ovenproof cast-iron pan over high heat. Sear the venison on every side in the extra-virgin olive oil.
Reduce the heat to medium. Add the diced onion, carrot and celery, together with the reserved tissue scraps. Cook for a couple of minutes without burning them. Source note: the blueberry sauce also calls for venison trimmings, but the article does not specify how to divide them.
Add some of the homemade veal or beef stock; the source does not give the initial amount. Transfer the pan to the oven and roast for 1 hour 10 minutes, or until a thermometer reads 176°F (80°C), as published. Remove from the oven. Source note: this temperature is retained exactly, although the article describes the venison as pink.
Cover the venison with the rosemary and sage, wrap in aluminum foil, and let it rest. The source does not specify a resting time.
For the venison pan sauce, return the roasting pan to medium heat. Stir in the tomato paste and cook for a couple of minutes. Deglaze with the red wine and cook for a couple more minutes. Add the remaining homemade stock, stir and cook for another couple of minutes, then add the crushed juniper berries and blueberry jam. The source refers to the blueberry component below and does not specify the amount to add to this pan.
Creamy polenta: In a heavy 2-quart stainless-steel saucepan, bring the milk to a boil over medium heat, stirring occasionally with a wooden spoon so it does not burn. Slowly pour in the polenta while whisking continuously to prevent lumps. Continue whisking until the milk is absorbed, then lower the heat to very low. The source recommends a flame tamer.

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Silvia Baldini’s Pink Roasted Venison with Blueberry Jam and Creamy Polenta

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Silvia Baldini’s Pink Roasted Venison with Blueberry Jam and Creamy Polenta