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Honey Mustard Venison with Rosemary Polenta Cakes
This spread is a feast for the eyes. Tender wild British venison simmers with wholegrain mustard, honey and rosemary till succulent and rich with flavour. Pair with crispy golden polenta cakes to soak up the juices. Crispy carrot batons and wilted rainbow chard for more veg.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp buckwheat flour (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 8 tbsp dried polenta
- 2 shallot
- 150g wild diced venison
- 100g rainbow chard (use half)
- 3 carrot
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh rosemary (use a quarter)
- 1 beef stock cube (use a quarter) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 garlic clove (use half)
- 25g honey (use half)
Nutritional Information
Calories: 997
Protein: 50g
Carbs: 152g
Fat: 21g
Ingredients
- 300g wild diced venison
- 2 shallot
- 1 handful of fresh rosemary (use half)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 1 garlic clove
- 8 tbsp dried polenta
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 tbsp buckwheat flour
- 25g honey
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 3 carrot
- 100g rainbow chard
Nutritional Information
Calories: 677
Protein: 44g
Carbs: 86g
Fat: 18g
Honey Mustard Venison with Rosemary Polenta Cakes
This spread is a feast for the eyes. Tender wild British venison simmers with wholegrain mustard, honey and rosemary till succulent and rich with flavour. Pair with crispy golden polenta cakes to soak up the juices. Crispy carrot batons and wilted rainbow chard for more veg.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Quarter the carrots lengthways (peel optional). Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Strip half the rosemary from the stalks and finely chop. Fill a medium saucepan on low heat with 350ml boiling water (175ml for 1 person). Slowly whisk in the polenta and simmer for 3-4 mins, until smooth and thickened. Remove from the heat and stir in the nutritional yeast, a pinch of rosemary and a pinch of sea salt. Set aside.
- Finely dice the shallots. Finely chop or crush the garlic. Heat a frying pan with 2 tsp oil on high heat. Add the venison and cook for 2-3 mins, until golden brown. Season with sea salt. Transfer to a plate. Lower the heat to medium, then add the shallot and garlic. Cook for 3-4 min, then return the venison to the pan.
- Add the flour, stir for 1 min, then add honey, mustard, a pinch of rosemary and 250ml boiling water (125ml for 1 person). Crumble in half the stock cube and stir. Simmer for 8-10 mins, until thickened. Check your venison is cooked by cutting a large piece in half; the flesh should be opaque grey with a pink tinge. Cook for longer if necessary.
- Shape the polenta into 2 round patties and coat in 1 tsp oil. Heat another frying pan on medium-high heat. Add the patties and cook for 2-3 mins, per side, until golden. Transfer to plates. Cut the chard into 3cm pieces and add to the pan. Cook for 1-2 mins, then add 2-3 tbsp water and steam for 2 mins, until tender.
- Finely chop the parsley and stir it through the venison. Serve the venison alongside the carrots, chard and polenta cakes.
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