Lamb / Game: Sliced Venison with Grapes and Polenta Slices

Sliced Venison with Grapes and Polenta Slices


  • a little pepper
  • clarified butter to fry
  • 1 tbsp. white flour
  • 0.75 tsp. salt
  • 1 onion, finely chopped
  • 1 dl red wine
  • 7.5 dl vegetable bouillon
  • 150 g medium-ground cornmeal
  • 25 g butter, cut into pieces, cold
  • 500 g strips of venison
  • 200 g blue and white grapes, cut in half, insides removed
  • 8 juniper berries, crushed
  • 1.5 tbsp. rose hip jam
  • 1.5 dl game stock
Order the ingredients from COOP@home


Bring the stock to the boil, stir in the sweetcorn, cover and cook for approx. 10 mins. over a very low heat, stirring occasionally, to form a thick paste. Stir in the butter. Using a wide spatula, spread the polenta approx. 1/2 cm thick onto the back of an oven tray that has been rinsed in cold water, allow to cool. Cut the mixture into triangles.

Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the polenta in batches for approx. 5 min. on each side, until crispy, then keep warm.

Heat a little clarified butter in a frying pan. Sauté the onion, adding the grapes for a short time, then remove. Heat a little clarified butter in the same pan. Add the slices of meat in batches, dust with flour, fry for approx. 2 mins, remove, cover and set aside. Pour the wine into the pan, loosen any bits that have become stuck to the base of the pan, bring to the boil, add the juniper berries and briefly simmer. Pour in the stock or bouillon, bring to the boil. Stir in the jam. Simmer the sauce for approx. 3 mins., season. Remove the pan from the heat. Add the butter in batches, stirring. Briefly return the pan to the hob a few times to barely warm the sauce - it must not boil. Stir until the sauce is creamy. Return the fish and grapes to the pan, heat gently. Arrange the venison on warmed plates and serve accompanied by the polenta.


  • Lamb / Game
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 440 Kcal