Venison with ratatouille and polenta GF DF NF EF *contains tomato

dinner | December 15, 2015 | By

gluten free venison with polenta and ratatouille

I managed to pick up some cheap eggplants from the shop the other day and happened to have a zucchini in my garden and lots of capsicums heading for the compost heap in my fridge. So this what I came up with: pretty as a picture and super yum. And miraculously pretty healthy too!

Venison with polenta and ratatouille
Serves 2
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
675 calories
107 g
73 g
11 g
47 g
5 g
1407 g
511 g
33 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 675
Calories from Fat 98
% Daily Value *
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 73mg
Sodium 511mg
Total Carbohydrates 107g
Dietary Fiber 29g
Sugars 33g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3/4 cup polenta
  2. 3/4 cup dairy free milk
  3. 1 1/2 cups chicken stock
  1. 2 eggplants, cut into small dice
  2. 2 zucchinis, cut the same size
  3. 1 orange capsicum, cut the same size
  4. 1 red capsicum, cut the same size
  5. 2 very ripe tomatoes, roughly chopped
  6. 1 red onion, diced
  7. 3 cloves garlic, crushed
  8. small handful chopped fresh herbs: I used parsley, thyme and basil
  9. 2 venison steaks (at room temperature)
  10. sea salt
  11. 3 cloves sliced garlic
  12. black pepper
  1. For the polenta, place the polenta, milk, and stock in a pot. Bring to the boil then turn down the heat and boil lightly for about 10 minutes until it is soft. You need to stir it continuously otherwise it sticks to the bottom. Pour onto a sheet of baking paper and place some cling film over the top to make it smooth. Remove the cling film and refrigerate until set (about 20 minutes).
  2. For the ratatouille, heat a pan with oil, sprinkle some salt over the diced eggplant and fry it in the oil until golden brown. Tip out into a bowl and repeat with the capsicum and the zucchini. Sweat the garlic and onions in the pan with some more oil until translucent but not browned. Return the cooked veges to the pan or a pot, add the tomatoes and cook until everything is tender and tomato juice has mostly evaporated. Add the herbs and seasoning and cook for another minute.
  3. Season the venison steaks, then cook over very high heat with the garlic slices until browned on both sides but rare inside. Leave to rest for a few minutes while you cook the polenta.
  4. Cut the polenta into bars and fry in a non-stick pan with oil until golden brown. Slice the venison into thin slices. Place spoonfuls of ratatouille on plates, top with the polenta and then the meat slices. I added a selection of herbs form my garden drizzled with olive oil and sea salt and put that on the top too 🙂
Fun With Allergy Kids
all the veges in a pan before reducing with the tomato

all the veges in a pan before reducing with the tomato


making the cooked polenta smooth with cling film

cooking the polenta in a pan to golden brown

cooking the polenta in a pan to golden brown

cooked ratatouille

cooked ratatouille

adding the cooked polenta

adding the cooked polenta


adding the meat slices



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