Marinated venison salad with ricotta and fried polenta

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 garlic clove, grated
• 2 tbsp Worcestershire sauce
• 1 tbsp white balsamic vinegar
• 1 x 400g/14oz wild venison loin
• pinch salt
• 25g/1oz unsalted butter, plus extra to grease
• 2 garlic cloves, thinly sliced
• 2 tbsp chopped fresh thyme leaves
• 2 tbsp chopped fresh rosemary leaves
• 100g/3½oz quick-cook polenta
• 4 tbsp vegetable or sunflower oil
• 100g/3½oz fine polenta
• salt
• 100g/3½oz unsalted butter
• 1 onion, sliced
• 2 juniper berries, crushed
• 2 sprigs fresh rosemary, leaves only
• 2 sprigs fresh thyme, leaves only
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 1 tsp runny honey
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp white balsamic vinegar
• pinch salt
• 1 medium raw candy beetroot, peeled and thinly sliced
• 2 tbsp vinaigrette (made above)
• 250g/9oz ricotta cheese
• 1 tbsp fresh flatleaf parsley leaves
• 1 tbsp fresh thyme leaves

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag