PREP TIME: 20 min
COOK TIME: 40 min
SERVES: 6
POLENTA INGREDIENTS
- 4 c. water
- 2 c. vegetable or chicken stock
- 1 ½ to 2 c. medium-to-fine polenta
- 2 tbsp butter
- ⅔ c. sun dried tomatoes, chopped
- ¾ c. shredded parmesan cheese
- Salt and pepper to taste
- 2 tbsp garlic, minced
PREPARATION
In a saucepan, let water and stock come to a boil.
Add polenta, stirring constantly with a whisk.
Once polenta finishes cooking, it should be very thick.
Pull off the heat, and add all the other ingredients, adding butter last.
Mix well.
BLISTERED TOMATOES
- Cherry tomatoes, washed
- ½ c. olive oil
- 1 tsp garlic cloves, minced
- Salt and pepper to taste
PREPARATION
In skillet, add 2 TB olive oil and tomatoes.
On high heat, add the tomatoes and blister until they start popping, dancing in the skillet and there are char marks on various sides of the tomatoes.
CHIMICHURRI
- 1 c. parsley, chopped
- 1 c. cilantro, chopped
- 1 shallot, minced
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp garlic, minced
- 1 tsp crushed red pepper
- 1 tsp Italian seasoning
- ⅔ c. olive oil
- 3 tbsp apple cider vinegar
PREPARATION
In a medium bowl, add all ingredients and mix well.
Keep in the fridge for up to two weeks.
VENISON STEAK INGREDIENTS
- 6 Venison Steaks, approx. 8 oz each
- Coarse salt and pepper
- Crumbled Feta for garnish
PREPARATION
Pat the steaks dry and season all sides generously with salt and pepper.
Prepare the grill to medium-high heat, about 350-400 degrees F.
Grill until internal temperature reaches 125-130 degrees F (medium rare).
Remove and place in some foil to rest for 5-10 minutes. When you are ready to serve, slice and place on top of the polenta, top with some blistered tomatoes, chimichurri and crumbled feta. Enjoy!