Recipe - Italian Style Tuna

FOR THE BURGERS
250 g Venison mince; (8oz)
1 small Onion; grated
1 Clove garlic; crushed
25 g Fresh brown breadcrumbs;
(1oz)

FOR THE POLENTA GATEAU
175 g Instant polenta; (6oz)
450 ml Boiling water; (Three fourths pint)
Salt and freshly ground
black pepper
2 teaspoon Olive oil
For the mint pesto
1 15 g pack mint
40 g Pine kernels; toasted (1
1/2oz)
25 g Parmesan cheese; (1oz)
5 tablespoon Olive oil

FOR THE GARNISH
1 Red pepper; deseeded and cut
; into quarters
1 Yellow pepper; deseeded and
cut
; into quarters
Salt and freshly ground
black pepper

Mix together the venison, onion, garlic and the fresh breadcrumbs. With
dampened hands, shape into 4 burgers. Chill in the refrigerator for 30
minutes.

Place the polenta in a bowl and combine with boiling water, salt and
pepper. Transfer to a clingfilm lined tray and flatten out to a thickness
of 1cm ( One half inch). Chill in the refrigerator for 30 minutes.

In a food processor combine the mint, pine kernels and parmesan cheese
until creamy, then gradually add in the olive oil. Chill until required.

Preheat oven to 200 C, 400 F, Gas Mark 6. Place the peppers in a roasting
pan brush lightly with oil, sprinkle with salt and pepper. Roast for 25
minutes until softened and starting to colour.

Cut polenta into circles with a plain pastry cutter 7cm (3"), cutting
excess polenta into small cubes. Heat the oil in a non stick frying pan and
fry until golden in colour. Drain on absorbant kitchen paper and keep warm.

Preheat the grill to a moderate heat and grill burgers for 1012 minutes
ensuring the product is cooked through and no pink colour remains.

Assemble dish by placing polenta circle on plates, top with a burger and
garnish with peppers and mint pesto.

Converted by MC_Buster.

NOTES : A different way to serve a traditional meatA combination of true
Italian flavours.

Converted by MM_Buster v2.0l.