Preparation - 20 mins
Cook time - 25 mins
• 100 grams white polenta
• 300 mls chicken stock
• 30 grams butter
• 2 blood plums
• 150 mls water
• 100 grams sugar
• 100 mls white vinegar
• Two venison backstraps
• 40 grams toasted then crushed black peppercorns
• 8 small leaves of Swiss chard
• 1 punnet blackberries
• 1 bottle fig glaze or balsamic reduction (optional)
White polenta
In a medium saucepan bring to boil the chicken stock then whisk in polenta until fully incorporated. Simmer for two minutes until polenta is cooked then stir through butter, season with salt. When reheating, a little water can be used to get the consistency back.
Plums
In a small saucepan boil the water, vinegar and sugar until the sugar has
dissolved, then set aside to cool.
Slice the plums into cheeks and place in a bowl and pour pickle liquid over the top. Feel free to add any herbs and spices for flavour. Leave for a couple of hours, or overnight if prepared in advance.
Venison
Clean the backstrap of any fat or sinew.
Heavily rub peppercorns and a small amount of sea salt into backstrap.
Sear in frypan on medium heat on all sides with a small amount of oil, then place on a backing tray and finish in a 180 C oven for eight mins.
Place on a resting rack and cover with foil while getting ready to plate the dish up.
To serve
Bring polenta to heat and place spoonful on plate.
Warm venison and blackberries in oven for four minutes to reheat.
Slice venison then place on top of warm polenta.
Saute swiss chard in frypan in a small amount of olive oil then drape over venison.
Garnish dish with lightly roasted blackberries and pickled plums.
Drizzle the garnish and dish with fig glaze to create that sweet/sour element of the dish.
Enjoy with a glass of Campbells Hand Picked Shiraz