Doe venison stew with wild mushrooms

 A mountain memory in a plate

This stew was born from a meal I still remember vividly: a game ragù served over soft polenta at a Christmas market in Bolzano, tucked between the Alps and the vineyards of South Tyrol. It was cold outside, the kind of sharp alpine chill that makes rich food feel like a blanket. The dish arrived in a deep bowl, steam rising, the scent of wine, mushrooms and wild meat announcing itself before the first bite. That blend of rustic comfort and quiet elegance stayed with me, and this recipe is my way of recreating it at home.

Here, I use doe venison, slowly simmered with red wine, mead, veal stock, mushrooms and herbs, then finished with cream and mustard for depth. It’s ladled over a buttery polenta so soft it almost pours, just like in Bolzano.

Ingredients

For the stew

Doe venison, cut into chunks

Butter

Flour (for dusting the meat)

Red wine (for deglazing + cooking)

Shallots, finely sliced

Garlic, minced

Mushrooms: girolles, Portobello, cremini (sliced or left whole depending on size)

Veal stock

Cream

Dijon mustard

Tomato concentrate

Bay leaves

Thyme

Salt & pepper

For the creamy polenta

Polenta

Water or stock

Cream

Butter

Salt

Method

1. Sear the venison

Dust the meat lightly in flour. Sear in butter until well browned on all sides. Deglaze the pan with red wine, scraping the fond.

2. Sweat the aromatics

In another pan, melt butter and gently sweat shallots and garlic until soft and fragrant.

3. Cook the mushrooms

Add the girolles, Portobello and cremini. Sauté until they release their juices and start to caramelise.

4. Build the stew

Transfer venison, deglazing liquid, mushrooms and aromatics into a deep pot. Add mead, more red wine, veal stock, cream, mustard, tomato concentrate, bay leaves and thyme.

5. Simmer

Bring to a gentle simmer and cook slowly until the venison is tender and the sauce has reduced to a silky consistency. Adjust seasoning.

6. Make the polenta

Cook polenta in water or stock. When thickened, finish with cream, butter and salt until smooth and velvety.

7. Serve

Spoon a generous layer of creamy polenta into warmed plates. Ladle the venison stew on top. Optional: finish with fresh thyme or cracked pepper.

Serve with a Primitivo di Manduria whose ripe fruit Darkness and tanins will complement the stew perfectly