Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

4
1 hour 30 minutes

Ingredients

Venison, tomato and rosemary ragu

  • 2 tbsp of light olive oil
  • 1kg diced venison shoulder
  • 3 red onions, finely sliced
  • 8 juniper berries
  • 1 bay leaf
  • 10g of freshly ground black pepper
  • 1 star anise
  • 6 sprigs of rosemary
  • 1 tbsp of tomato purée
  • 250ml of red wine
  • 1l beef stock
  • 500g of Piccolo cherry tomatoes

Polenta

  • 150g of polenta
  • 750ml of vegetable stock, or water
  • 100ml of milk
  • salt

Method

1
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
2
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
  • 2 tbsp of light olive oil
  • 1kg diced venison shoulder
3
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
4
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
  • 8 juniper berries
  • 1 bay leaf
  • 10g of freshly ground black pepper
  • 1 star anise
  • 6 sprigs of rosemary
5
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
  • 250ml of red wine
  • 1 tbsp of tomato purée
  • 1l beef stock
6
Preheat an oven to 200°C/gas mark 6 and a grill to the hottest setting
7
Add the whole tomatoes to the ragù and place the whole dish in the oven for 20 minutes
  • 500g of Piccolo cherry tomatoes
8
Meanwhile, cut the set polenta into slices. Brush with a little oil and place under a hot grill until golden and bubbling
9
To serve, place the polenta on a plate and spoon over the warm ragù