Deer with Polenta

Ingredients

• 600 g deer tenderloin
• 800 g deer bones (finely chopped)
• 400 ml game stock (glass)
• 250 ml red wine
• 125 ml port wine
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• Onions (1 each, cut into large cubes)
• Carrots (1 each, cut into large cubes)
• 1 small piece celery (cut into large cubes)
• 1 tbsp cold butter
• 100 g butter
• 40 g almond sticks
• 40 g grated white bread
• Salt
• Pepper (freshly ground)
• 250 ml milk
• 250 ml Water
• 80 g cornmeal
• Salt
• 300 g broccoli florets

Instructions

1. 1.

   Sear the deer tenderloin briefly over high heat all sides, place on a greased rack, season with salt and pepper, and roast in the oven at 130°C for about 25 minutes.

2. 2.

   For the almond crust, whisk the butter until frothy, season with salt and pepper, fold in almond sticks and grated white bread, and set aside.

3. 3.

   For the sauce caramelize the sugar, add the deer bones and vegetables, deglaze with red wine, port wine, and vinegar, and reduce completely. Then pour in game stock and reduce to half. Strain the sauce, bring to a boil, and fold in the cold butter. Do not let the sauce simmer further. Season with salt and pepper.

4. 4.

   For the polenta, bring milk and water with salt to a boil, add the cornmeal, and simmer for several minutes under constant stirring on medium heat. Pour the mixture onto a rinsed tray, spread to about 1.5 cm thickness, and let cool. Then cut into triangles and fry in hot butter.

5. 5.

   Cook broccoli florets in boiling salted water for about 5 minutes.

6. 6.

   Spread the almond mixture over the deer tenderloins and bake under high top heat in the oven until lightly browned. Arrange everything on preheated plates.