Bringing together the best of South African and Italian cuisine, this marinated venison fillet with parmesan polenta and cranberry sauce is a celebration on a plate.
It's a beautiful centrepiece featuring tender, flavorful venison perfectly complemented by the creamy polenta and the tangy cranberry sauce. Use any cut of venison you have on hand, or even ostrich, for a unique spin.
The Yellowwood Red is the perfect wine to accompany this dish. With its origin in organically grown grapes, the wine introduces you to the taste of pomegranate, cassis, and red cherries. The palate has fruit and spice, finely integrated tannins and fresh acidity. It's a wine that leaves a lasting impression and marries well with the rich flavours of the marinated venison.
For the marinated fillet: (serves 4)
60 ml (¼ cup) extra virgin olive oil
60 ml (¼ cup) soy sauce
30 ml (2 T) red wine vinegar
60 ml (¼ cup) fresh lemon juice
30 ml (2 T) Worcestershire sauce
1 garlic clove, bruised
5 ml (1 t) salt
2,5 ml (½ t) freshly ground black pepper
800 g venison fillet
For the cranberry sauce:
15 ml (1 T) olive oil
½ onion, finely chopped
leaves of 2-3 thyme sprigs, woody stalks discarded
250 ml (1 cup) beef stock
125 ml (½ cup) dry red wine
125 ml (½ cup) dried cranberries
salt & pepper, to taste
For the polenta:
500 ml (2 cups) milk
500 ml (2 cups) chicken stock
250 ml (1 cup) polenta
125 ml (½ cup) finely grated parmesan cheese, plus more for serving
salt & pepper, to taste
parmesan
Prepare the fillet:
Place the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, garlic, salt and pepper in a wide ceramic or plastic bowl. Stir to mix, then add the fillet and coat on all sides with the marinade. Cover and refrigerate to marinate for a few hours or overnight, turning the meat halfway through.
Remove the meat from the fridge an hour before cooking it. Preheat the oven to 180 C.
In a wide non-stick pan that is oven-proof, heat a little olive oil and sear the fillet on all four sides (about 2 minutes a side), then transfer the pan to the oven and cook for another 8-10 minutes until cooked to your liking.
Remove from the oven and rest for at least 10 minutes before carving. Serve hot with warm polenta and cranberry sauce.
Prepare the cranberry sauce:
While the fillet is marinating, prepare the sauce (just reheat before serving). In a small saucepan, heat the oil and fry the onion and thyme until translucent. Add the stock, wine and cranberries and slowly simmer over low heat.
Cook until the liquid is reduced by half, season with salt & pepper, then remove from the heat. The cranberries will continue to plump up on standing. Quickly reheat right before serving.
Prepare the polenta:
Heat the milk and stock in a medium pot until it starts to simmer. Add the polenta in a steady stream while stirring, preventing the formation of clumps. Continue stirring until the polenta thickens - about 3-5 minutes, then stir in the parmesan and season with salt & pepper.
Serve at once (or set aside for a while, and add a splash of boiling water before serving, stirring to make it smooth again). Polenta will “set” on cooling, best served straight after preparation.
About The Yellowwood Range:
Discover a wine that's not just palate-pleasing but also earth-friendly. The Yellowwood range is passionately crafted from organically-grown grapes cultivated without the use of pesticides or artificial fertilisers. Drawing inspiration from South Africa's national tree, the wines echo The Yellowwood's iconic status through their distinct and unforgettable profiles.
Spier wines are available in leading retail outlets, directly from our farm and online.