1/2 cup peeled and chopped onion
2 garlic cloves, peeled and minced
1 bay leaf
1 tbsp. smoked, sweet Spanish paprika
1 tbsp. smoked, hot Spanish paprika
1 10 oz. can of crushed tomato
Freshly ground pepper
3 cups of water
1 cup of corn grits, or polenta
4 ounces of goat cheese
1/2 tsp. of salt
2 bunches of scallion
1/2 cup grape seed or olive oil
Freshly ground pepper
1 lb of centre-cut venison loin
1 tbsp. coarsely ground fresh black pepper and salt
3 sprigs of fresh rosemary, leaves only, chopped very finely
2 tsp. vegetable oil
1. Heat 2 tablespoons of olive oil in a small saucepan over medium heat.
2. Add onion and garlic and saute, stirring often until translucent, about 8 minutes.
3. Add the bay leaf and both types of paprika. Cook, stirring constantly for about 2 minutes.
4. Stir in the crushed tomato and bring to a boil, whisking constantly. Reduce the heat to low and simmer for about 12 minutes. Remove bay leaf and season with salt and pepper.
1. Bring water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so, until the polenta has thickened.
2. Add the goats cheese and salt and pepper. Stir until smooth.
3. Taste and adjust as necessary
1. Toss scallions with grape seed oil and a pinch of salt.
2. In a large skillet, over high-heat, char scallions until blackened all over, about 5-7 minutes.
1. Preheat oven to 400F.
2. Trim any sinew from the venison loin. Sprinkle a cutting board with black pepper, rosemary, and salt.
3. Rub the loin with the vegetable oil, and roll in the rosemary and pepper mixture to lightly coat. The top should be only lightly covered in the mixture.
4. Heat a large, heavy based frying pan until hot. Add the venison, fat-side down, and sear for a couple of minutes. Turn over to sear the other side, then sear the ends.
5. Place the seared venison into a roasting tin and place in the preheated oven for about 8-10 minutes for medium rare. Remove from the oven and allow to rest for ten minutes. This will ensure moist meat.
6. Slice the venison loin on a diagonal to serve.
Arrange the polenta with the pemonto sauce on a plate. Place the sliced venison on top and garnish with charred scallions.