This makes a splendid winter party dish. The freshness of the salsa is the perfect foil for the rich meat and creamy polenta.
Marinade the venison in the thyme and garlic and olive oil for 15 minutes to an hour.
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.
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.
To make the salsa verde, put all the ingredients into a blender and whiz until mixed together.
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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