Venison faggots, radishes and creamy polenta

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 6

Saturday Kitchen Chefs - Michel Roux Jr

By Michel Roux Jr.
From Saturday Kitchen

For the sauce

  • 150g/5½oz venison trimmings or chopped bones
  • 1 shallot, chopped
  • 125ml/4fl oz Port
  • 125ml/4fl oz red wine
  • 1 tbsp cracked pepper
  • 2 bay leaves
  • 1 litre/1¾ pint brown beef or veal stock

For the seasoning

  • ½ tsp ground cumin
  • 6 juniper berries, chopped
  • 60g/2¼oz ground oats
  • 2 garlic cloves, chopped
  • 2 shallots, chopped
  • 50ml/1½fl oz brandy, or to taste
  • salt and freshly ground black pepper

For the faggots

  • 300g/10½oz venison haunch, minced
  • 120g/4½oz pork, minced
  • 200g/7oz venison heart, minced
  • 200g/7oz venison liver, minced
  • 100g/3½oz pork fat, diced and minced
  • 150g/5oz caul fat
  • oil, for brushing

For the radishes

  • mixture of breakfast radish varieties

For the polenta

  • 500ml/18fl oz milk
  • 250g/9oz quick-cook polenta
  • 75g/2½oz Parmesan, grated
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