Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta


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Venison, tomato and rosemary ragu


  • 150g of polenta
  • 750ml of vegetable stock, or water
  • 100ml of milk
  • salt
First, make the polenta. Bring the milk and stock to the boil and add a good pinch of salt. Stir in the polenta and cook until very thick, whisking constantly. Line a baking tray with parchment and pour in the polenta, then leave to set in the fridge while you make the ragù
  • 150g of polenta
  • 100ml of milk
  • salt
  • 750ml of vegetable stock, or water
Place a large heavy-bottomed pan over a medium heat and add a couple of tablespoons of light oil. Once hot, add half the venison. Caramelise and then lift out into a bowl once golden brown. Add the remaining venison and repeat
Add the sliced onions to the same pan and sweat down gently for 5 minutes, reducing the heat by half
  • 3 red onions, finely sliced
Crush the juniper berries with the back of a knife. Add the berries, bay leaf, black pepper and star anise and stir into the onions. Leave for a minute while you finely chop the rosemary. Add to the pan and cook for a further minute
Place the venison back in the pan and warm through. Add the tomato puree and the red wine, then bring to the boil and simmer until the liquid has almost disappeared. Add the stock, bring to the boil and then turn down to a simmer. Cook for about 45 minutes until the meat is very tender
Preheat an oven to 200°C/gas mark 6 and a grill to the hottest setting
Add the whole tomatoes to the ragù and place the whole dish in the oven for 20 minutes
Meanwhile, cut the set polenta into slices. Brush with a little oil and place under a hot grill until golden and bubbling
To serve, place the polenta on a plate and spoon over the warm ragù
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