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Italian Venison Stew with Polenta – Capriolo alla Montanara con Polenta

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Italian Venison Stew with Polenta is a typical recipe from the Friuli region in Northern Italy. The venison first marinates in a wine-based marinade. Then, the next day, the meat gently roasts with porcini mushrooms and a small amount of bacon fat to keep the deer meat moist. May substitute beef for the deer meat. 

Italian venison stew alla Montanara is a hearty stew made with red wine and porcini mushrooms and flavored with bacon.

Italian Venison Stew First Prepare the Meat

Where has summer gone? Here it’s August and we’re making cooler weather food like a deer stew. I’m not through with warm weather. Did your neck of the woods get a lot of rain? We did at the beginning of the summer and now — nothing. Unfortunately, this year our tomatoes are a huge disappointment. How are yours?

Now, the directions for venison stew. It’s important to trim away all of the deer fat and the “silverskin” which is a thin membrane. Peeling it off will improve the flavor of the meat and make it more tender. 

The next step in making the Italian venison stew is to make a marinade. The marinade helps to add flavor plus tenderize the meat. The best way to marinate the venison is in a large Ziplock bag or glass dish and place in the refrigerator overnight. 

Italian Venison Stew popular in the Fruili region of Italy. This is Cividale a town outside of Udine.

There are several popular marinades for venison.  We wanted to use a traditional Italian red wine marinade. Capriolo alla Montanara con Polenta is a recipe popular in the Fruili region of Italy.

Italian Venison stew uses the method as the French do with Beef Bourguignon.

 

Many cuisines use wine as a tenderizer,  especially with wild game. Julia Child’s recipes are rich in the use of wine. 

Italian Venison Stew — slow cooking by braising

Slow cooking is the ideal method for preparing venison stew. Braising, searing the meat before simmering, gives the meat ample time to tenderize. The red wine not only gives a delicious flavor to the meat, but it also continues to tenderize the meat. 

Italian Venison Stew Alla Montanara is a hearty deer stew made with red wine, porcini mushrooms, and bacon.

When you’re ready to make the deer stew, drain the meat and save the red wine marinade. In a heavy-bottomed pan, like a Dutch oven, heat some olive oil with a little bacon on medium-high and brown the stew meat on all sides. You may have to do this in batches.  

After browning the meat, remove it from the pan. We add butter to the pan and add the onions, carrots, and fennel. Instead of potatoes, we decided sliced fennel was a nice touch. The light anise taste is delicious! 

Italian Venison Stew Alla Montanara is a hearty deer stew made with red wine, porcini mushrooms and bacon.

We let the vegetables cook for a bit.  Next, we put in the reconstituted dried porcini mushrooms and garlic. When the vegetables start to brown we deglaze the pan by adding the red wine, the porcini liquid, and the broth. 

Italian Venison Stew — Cover and Simmer

The liquid bubbles up and then calm down. We stir to make sure all the yummy bits are scraped up from the bottom.  Now we season the liquid with salt, pepper, red pepper flakes, and the Italian seasonings. 

The meat goes back into to pot and we turn up the temperature. We stir to make sure the liquid touches all the chunks of meat. Once the liquid reaches a boil, we reduce the heat to low and cover the pot, stirring occasionally.

Italian Venison Stew Alla Montanara is a hearty deer stew made with red wine, porcini mushrooms and bacon.

It needs to cook for at least two hours, it could take even more. The longer and slower the stew cooks, the more tender and tasty the Italian venison stew will be. Thicken the stew with a cold broth/flour slurry.

Taste the meat to see if you need any more salt or pepper. 

We served our venison stew over polenta a typical way around my region. Let us know if you have any questions about venison and how to prepare it.

Tutti a tavola è pronto

Un caro saluto e alla prossima.

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Italian venison stew alla Montanara is a hearty stew made with red wine and porcini mushrooms and flavored with bacon.

Italian Venison Stew with Polenta – Capriolo alla Montanara con Polenta

Italian Venison Stew with Polenta is a typical recipe from Friuli, a Northern region in Italy. The venison first marinates in a red wine marinade, then it simmers with porcini mushrooms and bacon.
5 from 15 votes
Print Pin Rate
Course: main dish, Stew
Cuisine: American, French, Italian
Keyword: deer, fall dish, stew, venison stew, wild game stew
Prep Time: 1 day 31 minutes
Cook Time: 3 hours 20 minutes
Total Time: 1 day 3 hours 51 minutes
Servings: 10 servings
Calories: 320kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 3 pound venison roast trimmed of all fat and the silverskin in the meat. Cut into 1 1/2 inch chunks.
  • 2 cups full-bodied red wine -- like a Cabernet
  • 3 cloves garlic minced
  • 2 teaspoons pepper
  • 3 oz. pork bacon or pork jowl diced
  • 2 onions cut in thick half-moon slices
  • 2 carrots scrubbed and cut in 1 1/2" chunks
  • 1 Large Fennel bulb cut in thick half-moon slices
  • 4 Tablespoons minced garlic
  • 1/2 cup dried porcini mushrooms 14grams reconstituted in 1 cup warm beef broth.
  • 1 cup low-sodium beef broth
  • 1/2 teaspoon red pepper flakes
  • 2 Tablespoons dried Italian seasoning
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 2 Tablespoons unsalted butter
  • Salt and Pepper
  • Flat-leaf Parsley

Instructions

  • Trim and cut the venison roast into the 1 1/2 in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
  • Drain the meat and keep the marinade. In a heavy cast iron pot, heat 2 Tablespoons of olive oil and bacon drippings over high heat. Add the venison and sear on all sides until the chunks start to brown. You may have to do this in batches. Don't overcrowd the meat or it won't brown. Remove the meat and set aside.
  • Add the 2 Tablespoons butter to the pot and reduce the heat. Add onions, carrots, fennel, red pepper flakes, salt, pepper to the butter. Mix together and cook for 10 to 15 minutes, stirring occasionally. Add the garlic and porcini mushrooms, cook 1 minute more.
  • Deglaze the pan by adding the rest of the red wine, broth, porcini broth. Stir the bottom of the pot to make sure you get all of the yummy bits stuck to the bottom. Add the Italian seasoning.
  • Return the meat to the pot and turn up the temperature until the liquid reaches a boil. Stir. Reduce the heat to low and cover the pot. Stir periodically.
  • Cook for at least 2 hours and even longer. Longer cooking and lower temperatures will guarantee a tender and flavorful venison stew.
  • When finished sprinkle with chopped flat-leaf parsley and serve over polenta.

Notes

You can also use beef instead of venison. Use 2 1/2 pounds chuck beef cut into 1 1/2 inch cubes.

Nutrition

Calories: 320kcal | Carbohydrates: 9g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 194mg | Potassium: 721mg | Fiber: 2g | Sugar: 1g | Vitamin A: 43.7% | Vitamin C: 7.8% | Calcium: 5.3% | Iron: 30%

 

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Comments

  1. What a comforting meal, Marisa! I would love to have a bowl of this in front of me on a chilly night, especially with that gorgeous polenta and the fennel (one of my favorite things)! I can just imagine how cozy the kitchen smells while this stew is simmering. So enticing!

    Reply

  2. This looks so warming and comforting. Perfect for the cooler weather that’s ahead! And I absolutely love the idea of using polenta in place of potatoes for a change.

    Reply

  3. Fall has definitely arrived here in the NorthEast, perfect stew making weather! My family will love the rich flavors of this stew. I usually serve stew with mashed potatoes, but I love the idea of polenta, a great pairing. Thanks.

    Reply

  4. With cool weather on the way soon, this comfort food dish is perfect for my hubby’s successful hunting trip or a quick trip to the grocery to try it out with some beef. I love the classic techniques combined with wonderful Italian seasonings!

    Reply

  5. Marisa, this stew looks AMAZING! My partner loves venison and this will be such a lovely dinner for them! I still have a ton of leftover polenta so I’m excited to use it up in this recipe. I can’t wait for the fall weather to fully hit so I can eat all the stew!

    Reply

  6. This looks delicious! And perfect for the cool fall weather that hopefully is going to show up soon! I haven’t had venison in forever, but need to find someone around here with some. And perfect over polenta!

    Reply

  7. I can almost smell this through my screen, it looks absolutely delicious! It reminds me of a stew my Italian mother-in-law used to make around this time of year, though I think she used goat? (I could be wrong!).

    Reply

  9. That venison looks divine. I haven’t had some in a while. I doubt we would find that here in south florida. I usually love it with some dumplings.

    Reply

    • Oh, that’s great Julie. Perhaps she’d like to sign up because we’re going to have lots more. Our son is the hunter in the family and deer season is about to begin. I have several other recipes she may be interested in.

      Reply

  12. Deer hunting is a big huge deal here! I’ve only ever tasted deer jerky though oops. This looks incredible- what a fabulous, gourmet way to use venison! (And wow, I need to go back to Italy!!)

    Reply

  13. Oh my! What time do I need to be over for dinner???? This is nothing but love and comfort on a plate. Beautifully seasoned, perfect pairing of venison and polenta and the pictures are mouthwatering. Seriously, an amazing recipe!

    Reply

  15. Oh, this looks so scrumptious Marisa. The flavors are spot on. Love that you use red wine. I think it really adds so much more to the meat when cooked long and slow. I have not eaten venison in years but I can bet that this was delicious.

    Reply

  16. I have some weird hang up about eating deer, but my fiance loves it. He has a ton in the freezer and has been looking for new ways to make it. Definitely passing along this recipe – he will love it!

    Reply

  18. Thanks for sharing this recipe! Venison is a perfect stew meat … hearty and yet tender. I’ve not served stew over polenta, that’s a new idea for me … mashed potatoes, biscuits or noodles … that’s what I’m used to.

    Reply

  19. This is my idea of comfort food! I love these hearty meat stews. The polenta is a perfect accompaniment to this dish…totally completes this meal and boy, am I hungry now! 😀

    Reply

  20. This looks amazing and decadent. I can’t wait to try it. I’ve never tried venison, so thank you for opening me up to new types of foods to try!

    Reply

  21. I am hoping we get some venision this year, Hubby hasnt bagged a dear in two years, we had a whole deer for a year frozen and I made many delicious meals. I will save this one for when we get it again thanks

    Reply

  22. What a lovely sounding stew! I love the fact that it is marinated in a red wine sauce and that it is browned in bacon fat. Two of my favorite ways to roast meat. And to top it off, I love the idea that it is served over polenta. Polenta has become my new favorite base instead of noodles. I may not be able to find venison but this is definitely going on my to make list for a beef roast.

    Reply

    • Hi, Linda! Thank you for your sweet comment. We agree with the polenta — it is a great base and so tasty. Beef would work out great if you don’t have venison. Happy cooking!!

      Reply

  24. The mornings and evenings are already turning rather chilly around here, so it won’t be too long before we’re longing for hearty dishes like this one. Now I just need to befriend a hunter…

    Reply

  25. Sadly, my brother who hunted, died in 2011 and among the things I miss about him were his gifts to me from his hunting trips — including venison. His wife was a vegetarian, so he’d come to my house with his booty. I used to make braised venison or venison stew for him and my dad – sweet memories you brought back. Your version looks delicious. Is that town Cividale by any chance?

    Reply

    • Hi, Linda! I am so sorry to hear about your brother — my brother also liked to hunt. Unfortunately, like your brother he died, way too young. My folks loved when he brought him gifts — usually quail or pheasant. And you, my artist friend, have an excellent eye. Yes, indeed, that is Cividale. Northwestern Italy has some beautiful little towns. Have a great weekend.

      Reply

  28. Yesterday, I literally was looking for some similar recipes like yours to make this weekend! and here it comes, Italian Venison Stew with Polenta! It looks mouthwatering)

    Reply

  30. Hey Marisa……I tried to rate this a five star recipe but could only get four stars to print so I didn’t post….Definitely a five star recipe…..Thanks😊😊😊😊😊

    Reply

  31. This recipe gets me in the mood for fall weather…..We love soups and stews! I’m anxious to try the polenta…..Nice change from rice or egg noodles.

    Thanks, Marisa, for another delicious recipe! You always inspire me with your recipes😊😊😊

    Reply

    • I love fall weather, but oh what comes after I don’t like at all. And you know how your brother feels about that — ☹️ Sending big hugs to everyone!!❤️❤️

      Reply

  33. I haven’t had venison stew for quite a while. My dad used to make it. He never made it with polenta though. That sounds tasty.

    Reply

    • Hi, Joanna! I can’t figure out why you can’t purchase it outright. There are restaurants that serve it. You’ll have to make friends with a family that hunts. If you can’t get the venison, try it with beef. xoxo

      Reply

  36. This looks like the perfect dish for the cold winter months..Vennison makes a lovely change. In Ireland w always use beef or stew. Looking forward to trying this. Could I subsitute Beef do you think?

    Reply

    • Hi, Karyn! It is a great comfort dish and beef would work fantastic. Chuck roast would be a good cut and just follow the rest of the directions. I do comment about beef in the recipe’s notes.

      Reply

  37. This sounds like such a delicious meal. I have never tried venison, it took a long time before I even at lamb (and now I LOVE it). Perfect for fall and great to feed a crowd. I would make a huge batch and put some in the freezer for another day.

    Reply

    • Hi, Gloria! The meat is really not gamey at all. We’ve just recently been using venison — lucky our son was nice enough to give us some meat(we did give him some of the stew). If you have a chance give it a try. 🤗

      Reply

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