Seared Venison with Polenta Feta Smash and Beetroot Ginger Cranberry Jus

Steps

1. a full kettle to the boil.
2. Place broccoli in a medium, heat-proof, bowl with a pinch of salt and cover with boiling water. Leave for 8 minutes until bright green and tender. Drain, set aside and keep warm.
3. While broccoli cooks; heat a drizzle of oil in a medium fry-pan on high heat. Pat venison dry with paper towels and season with salt and pepper. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes then slice against the grain.
4. In same pan, reduce heat to low. Add cornflour/water mixture, red wine and turn off heat to simmer (using residual heat from pan) for 30–40 seconds until sauce thickens slightly. Stir though beetroot, ginger and cranberry relish and cook for a further 30 seconds. Set aside and keep warm.
5. Place chicken broth and milk in a medium pot and bring to the boil on high heat. Reduce heat to medium and immediately add polenta, whisking continuously for about 2 minutes, until polenta is very thick and soft to the bite. Remove from heat and whisk in butter. Using a wooden spoon, fold through feta and half the chives.
6. Spoon polenta onto plates. Top with sliced venison and spoon over beetroot ginger cranberry jus. Serve broccoli on the side and garnish with remaining chives.