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Marinated venison salad with ricotta and fried polenta
Fruit and vegetables
1
garlic
clove, grated
2
garlic
cloves, thinly sliced
2 tbsp chopped fresh
thyme
leaves
2 tbsp chopped fresh
rosemary
leaves
1
onion
, sliced
2 sprigs fresh
rosemary
, leaves only
2 sprigs fresh
thyme
, leaves only
1 medium raw candy
beetroot
, peeled and thinly sliced
1 tbsp fresh flatleaf
parsley
leaves
1 tbsp fresh
thyme
leaves
Tins, packets and jars
2 tbsp
Worcestershire sauce
100g/3½oz quick-cook
polenta
100g/3½oz fine
polenta
1 tsp
Dijon mustard
Cooking ingredients
2 heaped tbsp ground
cinnamon
1 heaped tbsp
ground ginger
6–8
juniper berries
, crushed
1 tbsp runny
honey
4 tbsp
olive oil
1 tbsp white
balsamic vinegar
pinch
salt
4 tbsp vegetable or
sunflower oil
salt
2
juniper berries
, crushed
1 tbsp
honey
1 tbsp
white wine vinegar
1 tsp runny
honey
1 tbsp
olive oil
1 tsp white
balsamic vinegar
pinch
salt
Dairy, eggs and chilled
25g/1oz unsalted
butter
, plus extra to grease
100g/3½oz unsalted
butter
250g/9oz
ricotta
cheese
Meat, fish and poultry
1 x 400g/14oz wild
venison
loin
Other
2 tbsp vinaigrette (made above)
Back to recipe
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