Instructions: 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 5-10 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.

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