for 4 person

Polenta

7 ½ dl	vegetable bouillon
150 g	medium-fine polenta
½ tbsp	butter
	clarified butter for frying

Meat

	clarified butter for frying
1	onion, finely chopped
200 g	blue and white grapes, halved, deseeded
500 g	venison strips
1 tbsp	white flour
1 dl	red wine
8	juniper berries, crushed
1 ½ dl	game stock
1 ½ tbsp	rose hip jam
¾ tsp	salt
a little	pepper
25 g	butter, cut into pieces, cold

How it's done

Polenta

Bring the stock to the boil, stir in the sweetcorn, cover and cook for approx. 10 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the butter. Using a wide spatula, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, allow to cool. Cut the mixture into triangles. Heat the clarified butter in a non-stick frying pan, then reduce the heat. Fry the polenta in batches for approx. 5 mins. on each side until crispy, keep warm.

Meat

Heat a little clarified butter in a frying pan. Sauté the onion, add the grapes and cook briefly, remove. Heat a little clarified butter in the same pan. Add the strips of meat in batches, dust with flour, fry for approx. 2 mins., remove, cover and set aside. Pour the wine into the pan, loosen any bits that have stuck to the bottom, bring to the boil, add the juniper berries and simmer briefly. Pour in the stock or bouillon, bring to the boil. Stir in the jam. Simmer the sauce for approx. 3 mins., season. Remove the pan from the heat. Gradually add the butter while stirring. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce becomes creamy. Return the fish and grapes to the pan, heat gently. Arrange the venison on warmed plates and serve with the polenta.

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