Anna Haugh served up tasty wild venison with beetroot, ricotta and polenta on Anna Haugh’s Big Irish Food Tour.

The ingredients for the marinated venison are: 2 heaped tbsp ground cinnamon, 1 heaped tbsp ground ginger, 6–8 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.

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.

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.

For the vinaigrette: 1 tsp runny honey, 1 tsp Dijon mustard, 1 tbsp olive oil, 1 tsp white balsamic vinegar and pinch salt.

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.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.