INGREDIENTS

INSTRUCTIONS

Fry the bacon in a hot pan, without any extra oil and when cooked,  cut
into fine dice.  Heat the water to boiling then sprinkle the polenta
grains over.  Simmer, stirring often until the mixture is thick, about
5-10  minutes. Add the bacon and herbs and mix well. Pour the polenta
onto  an oiled tray and smooth the surface. Allow to cool to room
temperature.  Peel and halve the shallots and fry in a the butter for 2
minutes.  Add the sugar and continue stirring until the sugar
dissolves. Cover  and cook very gently until the shallots are soft and
dark, about 30  minutes, stirring every 10 minutes. Raise the heat and
add 50ml. of  port and 50ml. red wine and 50ml. beef stock and simmer
until reduced.  When the polenta is cold, cut into triangles.  Cook the
venison on a heated grill pan, barbecue or oven grill until  pink (or
done to your liking). Grill the polenta triangles at the  same time,
then serve the cutlet resting on the polenta with the  caramilsed
shallots and their juice over the top.  Converted by MC_Buster.  Per
serving: 1042 Calories (kcal); 61g Total Fat; (51% calories from  fat);
43g Protein; 85g Carbohydrate; 116mg Cholesterol; 2222mg Sodium  Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 16 1/2 Vegetable; 0  Fruit;
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 879
Calories From Fat: 464
Total Fat: 51.7g
Cholesterol: 96.5mg
Sodium: 723.6mg
Potassium: 1871.4mg
Carbohydrates: 85.3g
Fiber: 16g
Sugar: 39.4g
Protein: 25.2g