Venison steak with candied leek and crispy polenta

This dish combines tender venison steak with soft, candied leeks and crispy polenta for a unique texture and flavor experience. The rich game jus completes the dish, creating a deep, savory flavor that's perfect for a festive dinner. At De Predetarian, we love creating dishes that exude luxury yet are easy to prepare. A beautiful dish for special occasions that's guaranteed to impress.

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 4 venison steaks
• 4 leeks, washed and cut into rings
• 300 g polenta
• 1 l vegetable stock (for the polenta)
• 2 tbsp vegetable butter
• 2 tbsp olive oil
• 2 cloves of garlic, pressed
• 1 sprig of thyme
• 1 bay leaf
• 250 ml game stock
• 2 tbsp vegetable oil (for the polenta)
• Salt and pepper to taste
  
  

Instructions :

1. Candied leek :
   Heat the olive oil in a large pan over low heat. Add the leek rings, along with the garlic, thyme, and bay leaf. Cook the leeks slowly for 20-25 minutes, stirring occasionally, until very soft and caramelized. Add a little water if necessary to facilitate cooking. Remove from the heat and set aside.

2. Crispy polenta :
   Bring the vegetable stock to a boil and slowly add the polenta, stirring constantly to prevent lumps. Reduce the heat and simmer for 10-15 minutes, until the polenta is thick and tender. Season with salt and pepper to taste. Pour the polenta into a baking dish lined with parchment paper and refrigerate for at least 30 minutes to firm up.

   Once the polenta has set, cut it into square or rectangular cubes. Heat vegetable oil in a frying pan and fry the polenta cubes on both sides until golden brown and crispy. Set aside.

3. Venison steak :
   Season the venison steaks with salt and pepper. Heat a little vegetable butter in a skillet over high heat. Cook the steaks for 2-3 minutes per side for medium-rare, or longer if desired. Remove from the pan and let them rest for 5 minutes.

4. Wild juice :
   In the same pan in which the steaks were cooked, add the game stock and bring to a boil. Let the gravy reduce for a few minutes until thickened. Taste and add more salt and pepper if needed.

5. Serve :
   Divide the preserved leeks among plates, top with the crispy polenta, and pour the venison jus over it. Thinly slice the venison steaks and arrange them on top of the leeks. Garnish with extra thyme or other herbs of your choice.