Difficulty Medium
60 Min
Piatto unico
6 Portions
1
Game meat ragout: marinate the meat in wine, juniper and 100g (3.5 oz) of sliced onions. Stew for 4 hours, drain the meat, remove the onions and chop. Then chop the celery and sauté with bay and oil. Add the meat, brown and simmer with 1/2 cup of red wine.
2
Add salt and pepper. Cook the ragout for 2 hours, gradually adding the broth.
3
Mushroom sauce: chop lard or bacon with garlic. Sauté for 3-4 minutes in oil along with bay. Lastly add the mushrooms.
4
Cook for 10 minutes and add the tomato sauce, salt and pepper.
5
Pour in some broth to keep the cooking juice smooth.
6
For the fondue: cut the cheese into cubes, cover with milk and let it rest for about 4 hours.
7
Transfer in a small casserole dish and melt in a bain-marie over low heat. Add the butter and mix well to cream. Sprinkle the fondue with fresh ground pepper and keep warm.
8
Meanwhile prepare the polenta: put a large pot of water to boil and add salt. Once the water starts boiling, slowly add all the maize flour in the package and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
9
Serve the polenta very hot with the game meat ragout, the mushroom sauce and the fondue.
