Storo yellow polenta flour roll filled with venison ragout

Author: APCI - Associazione Professionale Cuochi Italiani

  1. yellow polenta flour from storo
  2. 200g butter
  3. Roe Deer Ragú
  4. venison stock
  5. clarified butter

  • 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.


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

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