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Ingredientes
- 250 gm Venison mince, (8oz)
- 1 sm Onion, grated
- 1 x Clove garlic, crushed
- 25 gm Fresh brown breadcrumbs, (1oz)
- 175 gm Instant polenta, (6oz)
- 450 ml Boiling water, (3/4 pint) Salt and freshly grnd black pepper
- 2 tsp Extra virgin olive oil For the mint pesto
- 1 x 15 g pack mint
- 40 gm Pine kernels, toasted (1 1/2oz)
- 25 gm Parmesan cheese, (1oz)
- 5 Tbsp. Extra virgin olive oil
- 1 x Red pepper, deseeded and cut into quarters
- 1 x Yellow pepper, deseeded and cut into quarters Salt and freshly grnd black pepper
Direcciones
- Mix together the venison, onion, garlic and the fresh breadcrumbs. With dampened hands, shape into 4 burgers. Refrigeratein the refrigerator for 30 min.
- Place the polenta in a bowl and combine with boiling water, salt and pepper. Transfer to a clingfilm lined tray and flatten out to a thickness of 1cm ( 1/2 inch). Refrigeratein the refrigerator for 30 min.
- In a food processor combine the mint, pine kernels and parmesan cheese till creamy, then gradually add the extra virgin olive oil. Refrigeratetill required.
- Preheat oven to 200 C, 400 F, Gas Mark 6. Place the peppers in a roasting pan brush lightly with oil, sprinkle with salt and pepper. Roast for 25 min till softened and starting to colour.
- Cut polenta into circles with a plain pastry cutter 7cm (3"), cutting excess polenta into small cubes. Heat the oil in a non stick frying pan and fry till golden brown in colour. Drain on absorbant kitchen paper and keep hot.
- Preheat the grill to a moderate heat and grill burgers for 10-12 min ensuring the product is cooked through and no pink colour remains.
- Assemble dish by placing polenta circle on plates, top with a burger and garnish with peppers and mint pesto.
- NOTES : A different way to serve a traditional meatA combination of true Italian flavours.
