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Categories:
butter polenta nutmeg medallions sunflower oil thyme onions vegetable stock redcurrant jelly figs thyme
Viewed: 81 - Published at: 6 years agoIngredients
- 2 oz butter
- 9 oz polenta
- 1/4 tsp freshly grated nutmeg
- 8 None medallions of venison fillet
- 4 tbsp sunflower oil
- 1 tsp thyme
- 4 None onions, sliced
- 1/2 cup vegetable stock
- 4 tbsp redcurrant jelly
- 4 None figs, cut into wedges
- None None thyme sprigs, to serve
Method
- Put 4 1/4 cups of water in a saucepan with 1 teaspoon salt and the butter and bring to a boil. Gradually whisk in the polenta until smooth. Continue to cook over a gentle heat, stirring until very thick. Stir in the nutmeg and a little pepper. Turn out onto a sheet of buttered parchment paper and spread to a 8x12 inch rectangle. Leave to cool.
- Preheat the oven to 350°F. Season the venison with salt and pepper. Heat 2 tablespoons of the oil in a frying pan and add the venison and thyme. Fry on all sides to brown. Transfer to a roasting pan and cook in the oven for 15 minutes.
- Add the onions to the frying pan and saute for 4-5 minutes until lightly browned. Add the stock, bring to a boil and stir in the jelly. Reduce the heat and simmer gently for 10 minutes or until thickened. Add the figs and heat through. Season with salt and pepper.
- Cut the polenta into squares. Heat the remaining oil in the pan and fry the polenta lightly on all sides. Transfer to serving plates and position the venison on top. Spoon over the sauce to serve and garnish with thyme sprigs.
