{"id":175569,"date":"2025-05-07T22:30:55","date_gmt":"2025-05-07T21:30:55","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=175569"},"modified":"2025-05-07T22:30:55","modified_gmt":"2025-05-07T21:30:55","slug":"anna-haugh-wild-venison-with-beetroot-ricotta-and-polenta-recipe-on-anna-haughs-big-irish-food-tour","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/175569\/anna-haugh-wild-venison-with-beetroot-ricotta-and-polenta-recipe-on-anna-haughs-big-irish-food-tour\/","title":{"rendered":"Anna Haugh wild venison with beetroot, ricotta and polenta recipe on Anna Haugh\u2019s Big Irish Food Tour"},"content":{"rendered":"

Anna Haugh served up tasty wild venison with beetroot, ricotta and polenta on Anna Haugh\u2019s Big Irish Food Tour.<\/p>\n

The ingredients for the marinated venison are: 2 heaped tbsp ground cinnamon, 1 heaped tbsp ground ginger, 6\u20138 juniper berries, crushed, 1 tbsp runny honey, 4 tbsp olive oil, 1 garlic clove, grated, 2 tbsp Worcestershire sauce, 1 tbsp white balsamic vinegar, 1 x 400g wild venison loin and pinch salt.<\/p>\n

For the polenta chips: 25g unsalted butter, plus extra to grease, 2 garlic cloves, thinly sliced, 2 tbsp chopped fresh thyme leaves, 2 tbsp chopped fresh rosemary leaves, 100g quick-cook polenta, 4 tbsp vegetable or sunflower oil, 100g fine polenta and salt.<\/p>\n

For the onion marmalade: 100g unsalted butter, 1 onion, sliced, 2 juniper berries, crushed, 2 sprigs fresh rosemary, leaves only, 2 sprigs fresh thyme, leaves only, 1 tbsp honey and 1 tbsp white wine vinegar.<\/p>\n

For the vinaigrette: 1 tsp runny honey, 1 tsp Dijon mustard, 1 tbsp olive oil, 1 tsp white balsamic vinegar and pinch salt.<\/p>\n

To serve: 1 medium raw candy beetroot, peeled and thinly sliced, 2 tbsp vinaigrette (made above), 250g ricotta cheese, 1 tbsp fresh flatleaf parsley leaves and 1 tbsp fresh thyme leaves.<\/p>\n

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