Recipe - Venison Cutlets With Caramelised Shallots And Polenta

6 Venison cutlets
250 g Instant polenta grains
4 cup Salted water
100 g Bacon
1/3 cup Mixed fresh herbs
500 g Shallots
50 g Castor sugar
1 tablespoon Butter
50 ml Each of port and red wine
50 ml Beef stock

Fry the bacon in a hot pan, without any extra oil and when cooked, cut into
fine dice.

Heat the water to boiling then sprinkle the polenta grains over. Simmer,
stirring often until the mixture is thick, about 510 minutes. Add the
bacon and herbs and mix well. Pour the polenta onto an oiled tray and
smooth the surface. Allow to cool to room temperature.

Peel and halve the shallots and fry in a the butter for 2 minutes. Add the
sugar and continue stirring until the sugar dissolves. Cover and cook very
gently until the shallots are soft and dark, about 30 minutes, stirring
every 10 minutes. Raise the heat and add 50ml. of port and 50ml. red wine
and 50ml. beef stock and simmer until reduced.

When the polenta is cold, cut into triangles.

Cook the venison on a heated grill pan, barbecue or oven grill until pink
(or done to your liking). Grill the polenta triangles at the same time,
then serve the cutlet resting on the polenta with the caramilsed shallots
and their juice over the top.

Converted by MC_Buster.

Per serving: 1042 Calories (kcal); 61g Total Fat; (51% calories from fat);
43g Protein; 85g Carbohydrate; 116mg Cholesterol; 2222mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 16 One half Vegetable; 0 Fruit; 9
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.