Stufato di Cervo alla Tirolese con Cantarelli e Polenta

At Davanti, 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.