The Deck

Devonport

Peppered Springfield Farm Venison on a Tart of Polenta and Quince with Pickled Ginger and Sherry Vinegar Glaze

4 180 gram pieces venison
2 tbsp coarsely ground black pepper
100g polenta with 400 mls milk, 50g butter and 50g parmesan
2 whole quinces
400mls good veal or beef stock
80mls sherry vinegar with 100g caster sugar
12 pieces pickled ginger

The Venison
Distribute the pepper evenly on a tray and roll the venison pieces until covered and leave to rest.

The Glaze
The glaze is made by melting the 100g of caster sugar until caramelized, add the vinegar and stock and stir whilst simmering until all sugar crystals have melted.

Pour approximately 40mls each into 4 round ramekins and place 2 quince discs on top.

The Tart
The idea for this tart comes from the French inspired tarte tatin where the pastry goes on the top but when served it gets turned up side down so the pastry ends up on the bottom.

The same idea applys with the tart in this recipe.

Put about 40mls of glaze into each ramicon.

Place 2 pieces of quince into each followed by the soft polenta

The Quinces
To cook the quinces peel and cut into 6 discs and remove the core.

Cover with water, add ½ cup sugar, 1 cinnamon stick, 2 pieces star anise and the juice of 1 lemon.

Cook very slowly to allow the pink colour to come out.

When soft turn off heat and leave to cool.

If the quinces are left for a few days the colour will increase to a darker pink and the flavour will become more intense.

The Polenta
Bring the 400mls of milk to the boil and rain in the polenta whilst whisking vigorously.

Turn the pot down to a low flame and stir regularly for 20 minutes to cook out the polenta, stir in the butter and Parmesan, season with salt and pepper.

While the polenta is still hot, cover the quices with the polenta, smooth off and leave to set in the refrigerator.

To Serve
Set oven to 200˚C.

Place the 4 polenta and quince tarts on a tray and heat for 15 minutes.

At the same time as the tarts go in sear the Venison in a hot pan with Extra Virgin Olive Oil and place on an oven tray.

Put in the oven cook for 8 minutes, remove and rest for 7 minutes to allow the meat to relax while the tarts are still heating.

Turn out the tarts onto warm plates and remove ramicon.

Slice the Venison and arrange on top of the tart, garnish with the pickled ginger.

Using the left over glaze pour around the dish and serve.

Serves 4