Roe deer in ale and mushroom sauce with polenta and greens

Roe deer in ale and mushroom sauce with polenta and greens Method 1. Cut the venison haunch into 2cm cubes and toss in seasoned flour. Heat the olive oil in a large oven-proof frying pan, add the venison and seal until brown on all sides. Remove and leave the meat on one side.

Add the onions, garlic and mushrooms to the same pan and cook for about 3 minutes, until softened and coloured. Stir in the cabbage, chicory, thyme and bay leaf, and cook for a further 2-3 minutes, until the cabbage and chicory have wilted.

Preheat the oven to 140C/gas 1.

Pour the ale into the pan and cook until reduced by half. Add the stock, bring to the boil and reduce the heat. Return the venison to the pan and transfer to the oven for 1 hour.

Tip in the mange tout and cook on a low heat on the hob for a further 5 minutes.

While the venison is cooking, prepare the polenta. In a medium saucepan, bring the milk to the boil. Remove from the heat and slowly add the polenta, stirring constantly.

Continue cooking until the grains have absorbed the liquid - another 5-10 minutes. You will need to keep stirring the polenta every 30 seconds or so. Once cooked, remove from the heat and fold in the Parmesan cheese.

Pour onto a cold surface to cool and set. When the polenta has firmed-up, cut into broad strips.

Heat the vegetable oil in a frying pan, add the polenta strips and cook until crisp on both sides. Brush with butter and serve with the venison.