Elk Venison Meat Sauce and Polenta Recipe | Outdoor Channel
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Elk Venison Meat Sauce and Polenta Recipe

This recipe for elk venison meat sauce and polenta is so quick and simple to make, but won't let you down in flavor

Elk Venison Meat Sauce and Polenta Recipe (Nevada Foodies photo) Elk Venison Meat Sauce and Polenta Recipe (Nevada Foodies photo)

By: Kristy Crabtree

You may substitute ground venison or antelope in this elk venison meat sauce recipe.

Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Polenta Ingredients:

  • ¾ cup polenta
  • 3 cups water
  • ½ teaspoon sea salt
  • 2 tablespoons unsalted butter, divided
  • ½ cup grated Parmesan cheese

Elk Venison Meat Sauce Ingredients:

  • 1 pound ground elk venison meat
  • 1 white onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, finely minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon oregano
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 2 cups marinara sauce or spaghetti sauce
  • Fresh basil leaves, roughly chopped
  • Shaved Parmesan cheese

elk venison meat sauce and polenta recipe skillet
When the marinara sauce is warm, mix it with the elk venison, onions and mushrooms. (Nevada Foodies photo)

Directions:

1. Mix the polenta, water and salt in a Pyrex bowl or pan. Cover with plastic wrap and microwave for 8 minutes. Remove and stir until blended. Cover and microwave for another 3 minutes. Remove from microwave and stir in butter and Parmesan cheese. Set polenta aside.

2. To make the sauce, heat a skillet over medium heat and melt 2 tablespoons butter. Sauté onions, mushrooms and garlic until the onions are softened. Remove from heat. Add ground elk meat to skillet and cook until browned. While browning the meat, stir in oregano, salt and pepper. Push the meat to the side of the skillet and add the marinara sauce. When the sauce is warmed, mix together the elk meat, onions and mushroom mixture. Reduce heat to low.

3. Heat a cast iron griddle or skillet over medium heat and melt remaining butter. Add heaping spoonfuls of the polenta to the griddle and cook until browned and crispy on one side. Turn and continue to brown on the other side. Remove when done.

4. Serve polenta with elk meat sauce and garnish with shaved Parmesan cheese and fresh basil.

For more elk recipes, visit NevadaFoodies.com.

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