Venison Meatballs in Red Wine Sauce with Creamy Polenta

Method

1. Season the venison with salt, Aleppo pepper, garlic and jalapeños and mix thoroughly.

2. Shape into meatballs.

3. Brown the meatballs on all sides in a medium-hot pan.

4. Simmer the red wine with the star anise and bouillon cube until reduced to 2 to 3 cups.

5. Stir in the butter until melted.

6. Pour the sauce over the meatballs and let them finish cooking in it.

7. For the polenta, bring the water to a boil and whisk in the cornmeal until thickened.

8. Season with salt, stir in the cream, and fold in the parmesan. Serve the meatballs and sauce over the polenta.