Breakfast · Spanish · 10 min
Venison Picadillo with Crispy Polenta Cakes
- Calories
- 601
- Protein
- 45g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 165 g All natural venison ground meat
- 375 g Polenta (Polenta Valsugana)
- 152.3 g Roma tomato, diced
- 30 g Scallions, sliced
- 60 g Cauliflower, finely riced
- 15 g Chipotle peppers, minced
Method
- 01Prepare the polenta according to package directions, then spread it into a thin, rectangular layer on a parchment-lined tray to cool and firm up. Once set, cut into two squares and pan-sear in a non-stick skillet until a golden-brown, crispy crust forms on both sides.
- 02In a separate skillet, brown the ground venison over medium-high heat until deeply caramelized.
- 03Add the riced cauliflower and scallions to the pan, sautéing until the cauliflower softens and picks up the rendered fat from the venison.
- 04Stir in the diced tomatoes and minced chipotle peppers. Cook for 3-4 minutes until the tomatoes release their juices and create a light, savory sauce that coats the meat.
- 05To plate, place the crispy polenta cakes in the center of a shallow bowl. Spoon the robust venison picadillo generously over the top. Garnish with a few extra slices of fresh scallion for a sharp finish and serve immediately while the contrast between the hot, crisp polenta and the savory, spiced meat is at its peak.
Cook it with the whole plan around it
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