yellow polenta flour from Storo
Demetra venison ragout
Cook the venison stock, filter and put to one side.
Prepare the polenta in the traditional manner with the addition of the
butter, and when ready, spread in a gastronorm baking tray lined with lightly oiled baking parchment.
Dilute the ragout a little and pour a layer about cm thick over the polenta.
When the polenta has cooled to body heat (it will feel tepid when touched), roll it up evenly and carefully.
Put it in the fridge to firm up.
Cut into slices about 7 cm thick, brush with clarified butter and back in the oven at 160°C for 7 minutes.
Put a couple of spoonfuls of stock in the centre of the plate and top with the warm roll.