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Ingredients
600 g Venison Loin
150 ml Vegetable Stock
80 g Polenta
50 ml Double Cream
25 g Parmesan cheese
1 tsp Sage, finely chopped
2 tsp Chives, very finely chopped
100 g Wild Mushrooms
1 small clove Garlic, chopped
25 g Butter
1 large Shallot, chopped
250 ml Venison Stock
50 ml Madeira
Method
Season the venison and sear in a hot frying pan with a little oil.
Bring vegetable stock to the boil and whisk in the polenta
Stir in the double cream and the chopped herbs, adding the Parmesan last
Melt the butter and sweat the shallot until soft, season with salt and pepper then add the garlic and mushrooms, cooking on a medium heat until soft, check seasoning
Reduce the venison stock by half, add the Madeira and continue reducing until it coats the back of a spoon
To Serve
Place equal amounts of polenta in the centre of each plate and top with thinly sliced venison.
Place the mushrooms on the side and spoon the jus around the edge of the plate.
600 g Venison Loin
150 ml Vegetable Stock
80 g Polenta
50 ml Double Cream
25 g Parmesan cheese
1 tsp Sage, finely chopped
2 tsp Chives, very finely chopped
100 g Wild Mushrooms
1 small clove Garlic, chopped
25 g Butter
1 large Shallot, chopped
250 ml Venison Stock
50 ml Madeira
Method
Season the venison and sear in a hot frying pan with a little oil.
Bring vegetable stock to the boil and whisk in the polenta
Stir in the double cream and the chopped herbs, adding the Parmesan last
Melt the butter and sweat the shallot until soft, season with salt and pepper then add the garlic and mushrooms, cooking on a medium heat until soft, check seasoning
Reduce the venison stock by half, add the Madeira and continue reducing until it coats the back of a spoon
To Serve
Place equal amounts of polenta in the centre of each plate and top with thinly sliced venison.
Place the mushrooms on the side and spoon the jus around the edge of the plate.
