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Ingredients

• 500 g venison fillets
• 1 tbsp olive oil
• 1 pinches black pepper

• 250 g dried apricots
• 2 tbsp honey
• 200 ml white wine, sweet
• 100 g pistachio nuts, ground
• 1 lemons, juice and zest
• 1 handfuls breadcrumbs

• 400 ml water
• 200 g quick-cook polenta
• 100 g parmesan, grated
• 200 g butter
• 1 pinches black pepper

• 0.5 red cabbage, finely shredded
• 100 g raisins
• 200 ml oranges, juice, freshly squeezed
• 100 g sugar

Description

For A Splendid Autumn Meal Try Ed Baines's Apricot-stuffed Roast Venison With Polenta And Cabbage, A Wonderfully Flavourful Combination

UK TV