Scottish Field

Venison, Sage and Walnut Polenta, Marrow & Bramble Jus Serves 6


For the sage and walnut polenta:

Heat the oil in a heavy-based frying pan over a medium heat. Fry the shallots, celery and leek for 2-3 minutes to soften. Add the garlic and fry for a further 2 minutes. Add the butter and when it is foaming, add the milk and 284ml (½ pint) of stock and bring to a simmer. Add the sage and shower in the polenta using a whisk to stir the whole time. Turn the heat under the pan to low – the polenta will bubble a lot and fire up hot polenta. Add the remaining stock and gently simmer. Don’t worry about sticking as this forms a layer to protect the rest of the polenta. Keep cooking the polenta, stirring every 5-10 minutes and adding stock when it looks dry, trying to get a risotto type consistenc­y. After about 1½ hours check and adjust seasoning. When tasting you shouldn’t be able to feel the grains of polenta. Finish with the Parmesan and walnuts.

Preheat the oven to 180°C.

For the marrow:

Season the marrow discs with salt and pepper and drizzle with olive oil, then leave to stand for 30 minutes. Heat a frying pan over a medium heat and fry the discs on both sides until they have a nice golden colour. Place on a roasting tray, sprinkle with thyme branches, whole cloves of garlic and throw in a couple of knobs of butter. Roast for 8-10 minutes until soft, then scoop out the core and they are ready to go.

For the bramble jus:

Split the brambles (or blackberri­es) in half lengthways. Mix the sherry vinegar and water, add a generous pinch of salt and add the berries, making sure they’re all completely covered. Allow to steep for 1 hour minimum, but ideally overnight. To finish the jus, drain the brambles and add to a pan with 1 tbsp of the vinegar solution and the meat glace. Bring to a simmer.

Preheat the oven to 170°C.

For the venison loin:

Set a frying pan over a high heat and add oil. Season the venison loin generously, then seal in the hot pan on all sides. Place the sage branches in a roasting tray and sit the sealed loin on top, then place in the oven for 4-5 minutes (the core temperatur­e of the loin should read 37-39°C on a meat thermomete­r). When ready, allow the meat to rest for 8-10 minutes wrapped in tin foil.

To finish the dish: Place the cored marrow discs on plates. Fill the hole with the polenta mix, place the carved loin on top, then drizzle the bramble jus over and around.

 ?? ??

Newspapers in English

Newspapers from United Kingdom