Grilled Venison Chops and Fried Polenta with Wild Mushroom Sauce
Servings 2people
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Chilling Time (Polenta) 2 hourshrs
Total Time 2 hourshrs40 minutesmins
Ingredients
For the Polenta...
1 cupyellow polenta
3tbsp butter
1tspsalt
vegetable spray
1/4cupolive oil for frying
For the Venison...
4venison chops
1tbspolive oil
salt
For the Mushroom Sauce...
2tbsp butter
1tbspolive oil
4ounceshedgehog mushrooms
2ouncesoyster mushrooms
2ouncesking trumpet mushroomssliced
2clovesgarlicgrated
1tspthyme
1/2cupbeef broth
1/4cupapple juice
1 1/2tbspcornstarch
salt and pepper
Instructions
Bring 4 cups of water to boil. Combine water, polenta, and salt in the top of pan of a double-boiler. Cook polenta for 25 minutes, stirring occasionally.
Spray a quarter sheet pan with vegetable spray. Spread polenta evenly in the pan. Chill for 2 hours.
While polenta is chilling, bring venison chops to room temperature. Season with salt and coat with olive oil. Heat grill to high heat (500-550 degrees).
Over low heat, heat olive oil to cook mushrooms. Add butter and melt. Cook mushrooms until lightly browned. At the same time, mix together garlic, thyme, beef broth, apple juice and cornstarch. Add to pan. Cook mixture for another 2 minutes and season with salt and pepper.
Add venison chops to a hot grill. Cook for 3-4 minutes per side. Remove from heat and let rest for 10 minutes under foil.
Heat oil to fry polenta in a pan over medium-high heat. Cut polenta into the desired shapes. Working in batches fry polenta into until golden brown on all sides.
Place cooked serving of polenta on a plate. Add two chops per serving and garnish with mushroom sauce.
Notes
Cooking polenta in a double-boiler helps to prevent the polenta from burning at the bottom of the pan.