Chef inspiration
Stufato di Cervo alla Tirolese con Cantarelli e Polenta
Slowly braised venison shoulder with carrots, celery and onions, served with chanterelle mushrooms and polenta—a warming Alpine combination of deep savor, woodland fragrance and mellow corn.
The story
About the dish
Slow braising tenderizes the venison shoulder and concentrates its rich, clean flavor. Carrots and onions lend sweetness, celery brings an earthy aromatic note, and chanterelles add a delicate woodland character. Polenta offers a soft, gently corn-sweet counterpoint and gathers the cooking juices.
This pairing evokes the foodways of Italy’s Alpine northeast, where autumn mushroom gathering leads naturally to the table. VisitTrentino notes that finferli—chanterelles—are abundant in regional woods and are traditionally paired with meat and polenta, even highlighting venison with finferli. Polenta has its own mountain ritual: cooked over the hearth, stirred in a copper pot and traditionally shared from a board at the center of the table.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.