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Polenta-Encrusted Venison Cutlets with Wild Mushroom Polenta and Pesto

Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.

DinnerPestoGourmetMushroomsVenisonPolenta
Estimated Nutrition
Calories
1205.2
kcal / serving
4820.6 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
300
ml
Milk
For the polenta base
125
ml
Double Cream
For polenta richness
30
g
Parmesan
Freshly grated
75
g
Mascarpone
For polenta creaminess
GrainsCereals
110
g
Polenta
Instant variety for coating
125
g
Polenta
Instant variety for cooking
Liquids
250
ml
Water
For the polenta base
Meat
12
piece
Venison Cutlets
Seasoned with salt and pepper
NutsSeeds
1
to taste
Salt
Plus black pepper
3
stalk
Rosemary
Roughly chopped leaves and stems
0.5
tsp
Sea Salt
For secondary seasoning
1
piece
Garlic
Squashed and peeled
4
tbsp
Flat leaf Parsley
Fresh
1
bunch
Flat leaf Parsley
Pesto base, leaves only
1
bunch
Basil
Pesto base, leaves only
110
g
Pine Nuts
Toasted
2
piece
Garlic
For the pesto
OilsFats
110
ml
Olive Oil
For rubbing and frying venison
1
tsp
Truffle Oil
For finishing polenta
2
tbsp
Olive Oil
For frying mushrooms
50
ml
Extra Virgin Olive Oil
For the pesto
Vegetables
200
g
Wild Mushrooms
Cleaned and sliced

Method

1
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