Instructions: 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 ( 1/2 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 10-12 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.

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

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