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Storo yellow polenta flour roll filled with venison ragout

Storo yellow polenta flour roll filled with venison ragout

Name: Storo yellow polenta flour roll filled with venison ragout
Ingredients: yellow polenta flour from storo; 200g butter; Roe Deer Ragú; venison stock; clarified butter

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

yellow polenta flour from storo
200g butter
Roe Deer Ragú
venison stock
clarified butter

Method

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.

to serve

Cut into slices about 7 cm thick, brush with clarified butter and back in the oven at 160°C for 7 minutes.

presentation

Put a couple of spoonfuls of stock in the centre of the plate and top with the warm roll.

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Storo yellow polenta flour roll filled with venison ragout

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

Method

to serve

presentation

Products in this recipe

Roe Deer Ragú