Fillet of venison served with polenta and salsa verde

Method

1. In a shallow dish, coat the venison in the thyme, garlic and olive oil. Set aside in the refrigerator to marinate for 1 hour. Bring the venison to room temperature before cooking it.

2. Meanwhile, make the salsa verde. Place the parsley, basil, mint, olive oil, Pecorino, pine nuts, garlic, lemon zest and juice in a blender. Blend to a paste.

3. Make the red berry jus. Place the stock, red wine, juniper berries and red currants in a pan. Bring to the boil and cook briskly until reduced to a thick gravy. Reduce the heat, mix in the butter and keep warm.

4. Heat a heavy-based frying pan until hot. Add in the marinated venison and fry for 2 minutes on each side. Remove and keep warm.

5. Cut the polenta into squares and fry in the same pan, browning on both sides.

6. To serve, place the polenta on a serving plate and top with the venison. Drizzle the red berry jus around the venison and top it with the salsa verde. Serve at once.