Venison, Piccolo cherry tomato and rosemary ragù with grilled polenta

Ingredients

Oils & Vinegars

  • 2 tbsp of light olive oil

Game

  • 1kg diced venison shoulder

Fruit & Vegetables

  • 3 red onions, finely sliced
  • 8 juniper berries
  • 500g of Piccolo cherry tomatoes

Spices & Dried Herbs

  • 1 bay leaf
  • 10g of freshly ground black pepper
  • 1 star anise

Salad & Fresh Herbs

  • 6 sprigs of rosemary

Store Cupboard

  • 1 tbsp of tomato purée
  • 1l beef stock
  • 150g of polenta
  • 750ml of vegetable stock, or water
  • salt

Beverages

  • 250ml of red wine

Dairy

  • 100ml of milk