This makes a splendid winter party dish. The freshness of the salsa is the perfect foil for the rich meat and creamy polenta.


  • For the venison

  • Centre fillet of venison – about 400g

  • Thyme, garlic and olive oil to marinate

  • For the polenta

  • Instant polenta mixed with a pinch of:

  • Oregano

  • Thyme

  • Rosemary

  • For the red berry jus

  • 150 ml beef stock

  • glass of red wine

  • 2/3 juniper berries

  • 50g of redcurrants

  • pinch of sugar

  • knob of butter

  • For the salsa verde

  • 1 tbsp flat leaf parsley

  • 1 tbsp basil

  • 1 tbsp mint

  • Olive oil

  • 1 tbsp pecorino cheese

  • 1 tbsp pine nuts

  • Clove of garlic, crushed

  • Lemon juice and zest


  • 1.

    Marinade the venison in the thyme and garlic and olive oil for 15 minutes to an hour.

  • 2.

    Cook in a hot, flat-bottomed pan for 2 minutes on each side. Cut out the polenta and add to the same pan to brown.

  • 3.

    Meanwhile, put the beef stock, red wine, juniper berries and redcurrants into a pan and reduce until a thick gravy. Add a knob of butter to glaze it and set aside.

  • 4.

    To make the salsa verde, put all the ingredients into a blender and whiz until  mixed together.

  • 5.

    To serve, put polenta on a plate, place venison on top, drizzle the jus around and top off with salsa verde.

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