Venison two ways

• 1 mountain potato
• 100 g stoneground buckwheat polenta meal
• 200 g

Boil the potato until tender, drain and peel.

Bring 500 ml of lightly salted water to the boil. Add the potato and the polenta and whisk for a few minutes, then cook for around 50 minutes, stirring every so often.

Meanwhile, finely chop the venison fillet and toss with a drizzle of