Fillet of venison served with polenta and salsa verde

For a rich meal try Mike Robinson's creative venison recipe, served with polenta, and a zingy salsa verde
By Mike Robinson
Fillet of venison served with polenta and salsa verde
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus 1 hr marinating
  • Effort: medium



  • 1 centre fillet of venison steaks, about 400g
  • thick-set cooked instant polenta, mixed with a pinch of oregano, thyme and rosemary

For the marinade:

  • sprigs of thyme
  • clove garlic, rushed
  • olive oil

For the red berry jus:

  • 150 ml beef stock
  • 100 ml red wine
  • 2-3 juniper berries
  • 50 g redcurrants
  • pinch of sugar
  • knob of butter

For the salsa verde:

  • 1 tbsp flat leaf parsley
  • 1 tbsp basil
  • 1 tbsp mint leaves
  • olive oil
  • 1 tbsp pecorino cheese, grated
  • 1 tbsp pine kernels
  • 1 clove garlic, crushed
  • grated zest and juice of 1 lemons


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.

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