Casino Name: Potawatomi Casino Hotel
Recipe Name: Venison Ragu with Creamy Polenta
Chef Name: Chef Pete Zach
About the Chef:
Chef Pete is the Director of Culinary Operations at Potawatomi Casino Hotel. He has been at the forefront of shaping the culinary excellence around the property for 13 years. Our culinary team takes pride in working with local vendors, caring for the land through sustainable practices, and sharing Native flavors on our menus.
Recipe Inspiration:
Each item used within the recipe is to represent the land that Potawatomi tribe has owned for hundreds of years. Being able to pair local ingredients with a recipe that has meaning, there is no better combination. This is one example of how we try to show that Potawatomi Casino Hotel is not just about the gaming, it is also about the food. All of our restaurants take pride in their quality, providing a culinary experience great in taste and memory.
For the Ragu
- 1 lb Venison Shanks
- 4 oz Pancetta Small Dice
- 1 Medium Yellow Onion Small Dice
- 1 Carrot Small Dice
- 2 Stalks Celery Small Dice
- 6 Cloves Garlic Minced
- 3 TBSP Tomato Paste
- 1 cup Red Wine
- 1-28 oz Can of Whole Peeled San Marzano Tomatoes
- 2 cups Beef Stock
- 1 oz Fresh Basil
- 2 Sprigs Fresh Thyme
- 3 Bay Leaves
- Salt and Pepper to Taste
- Sugar to Taste (optional)
For the Polenta
- 1 cup Coarse Polenta
- 2 cups Chicken Stock
- 2 cups Milk
- 4 TBSP Butter
- 1 cup Pecorino Ramano Cheese Grated
- Salt and Pepper to Taste
Recipe Instructions:
Prepare the Ragu
- Pat venison dry and sprinkle with salt and pepper.
- Add diced pancetta to a Dutch oven and cook until browned and the fat has been rendered, then remove pancetta.
- In the same pan with the rendered fat, add venison and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low. Add onion and sauté until the sugars start to caramelize and they are soft and fragrant. Then add the carrots, celery and garlic and sauté slowly for an additional 5 minutes or until soft.
- Once the vegetables are browned, add the tomato paste and cook until everything is well-coated.
- Turn the heat up slightly and add the red wine, allow this to reduce by half.
- Add remaining Ragu ingredients and return the venison to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
- Cover the pot and let it cook for 2 hours or until venison is tender enough to shred.
- Remove venison then coarsely shred with 2 forks and return to the pot. Simmer for 30 minutes until sauce is reduced and thickened – the meat will soften slightly more during this step.
- Do a taste test and adjust the seasoning to your taste with salt and pepper. Add 1/2 tsp sugar if sauce is a bit too acidic for your taste. Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!).
Prepare the Polenta
- Add milk, chicken stock and half the butter to a saucepot and allow to come up to a simmer on low to medium heat.
- Once the liquid is simmering add the polenta and cook slowly, stirring constantly until it is tender, roughly 30 minutes.
- Add Pecorino and the remaining butter and stir to make sure everything is well incorporated. Taste and season with salt and pepper.
To Serve
- In a shallow bowl scoop polenta and top with Venison Ragu, finish with a drizzle of nice olive oil and some fresh torn basil.
