Breakfast · Italian · 10 min
Venison and Polenta Hash with Charred Scallions and Whole Grain Mustard
- Calories
- 568
- Protein
- 37g
- Carbs
- 56g
- Fat
- 21g
Ingredients
- 418.6 g polenta cornmeal
- 300 ml water
- 0.5 tsp salt
- 142.9 g ground venison
- 60 g scallions
- 4.6 g whole grain Dijon mustard
- 0.4222 tsp olive oil
- 0.25 tsp black pepper
Method
- 01Bring 300 ml of water and 0.25 tsp salt to a boil in a small saucepan. Whisk in polenta cornmeal and cook for 3 to 5 minutes over low heat, stirring constantly until thick and creamy.
- 02Heat olive oil in a skillet over medium-high heat. Add ground venison, breaking it up with a spoon, and season with remaining salt and black pepper.
- 03Sauté ground venison for 5 to 6 minutes until browned through, ensuring it reaches a safe internal temperature of 160°F (71°C).
- 04Add chopped scallions to the skillet and toss for 1 minute until charred and tender.
- 05Stir in whole grain mustard to glaze the meat and onions thoroughly.
- 06Spoon warm polenta into a serving bowl and top with the hot venison hash.
Cook it with the whole plan around it
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