Estimated Nutrition
Calories
1205.2
kcal / serving
4820.6 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
300
ml
Milk
For the polenta base
125
ml
Double Cream
For polenta richness
30
g
Parmesan
Freshly grated
75
g
Mascarpone
For polenta creaminess
Liquids
250
ml
Water
For the polenta base
Meat
12
piece
Venison Cutlets
Seasoned with salt and pepper
NutsSeeds
1
to taste
Salt
Plus black pepper
3
stalk
Rosemary
Roughly chopped leaves and stems
0.5
tsp
Sea Salt
For secondary seasoning
1
piece
Garlic
Squashed and peeled
4
tbsp
Flat leaf Parsley
Fresh
1
bunch
Flat leaf Parsley
Pesto base, leaves only
1
bunch
Basil
Pesto base, leaves only
110
g
Pine Nut
Toasted
2
piece
Garlic
For the pesto
OilsFats
110
ml
Olive Oil
For rubbing and frying venison
1
tsp
Truffle Oil
For finishing polenta
2
tbsp
Olive Oil
For frying mushrooms
50
ml
Extra Virgin Olive Oil
For the pesto
Vegetables
200
g
Wild Mushrooms
Cleaned and sliced
Method
1
2
3
4
5
6
7
8
9
10
11