Tuscan braised venison with creamy polenta from Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match by Cathy Mantuano and Tony Mantuano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute venison stew meat, beef shoulder, beef stew meat, or boar for venison legs.

  • e_ballad on July 27, 2018

    Thoroughly unpleasant. Not a single redeeming feature. The wine only dried out the venison, which is inherently lean. Even our greedy dog turned his nose up...

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.