Venison Polenta Scramble with Spring Onions and Whole Grain Dijon

Bring 300ml of water to a boil in a small saucepan. Slowly whisk in the polenta, then reduce heat to low and simmer for 5-8 minutes, stirring frequently until creamy and smooth. Cover and keep warm.

Heat a heavy-bottomed skillet over medium-high heat. Add the venison ground meat and break it up with a wooden spoon. Sauté until deeply browned and the fat has rendered slightly, about 5 minutes.

Fold in the chopped spring onions and cook for another minute until they are softened and fragrant.

Stir in the whole grain dijon mustard, coating the meat thoroughly and allowing the acidity to deglaze the pan. Season with a pinch of sea salt to taste.

To serve, spoon the creamy polenta into a warm bowl. Top with the savory venison scramble. The contrast between the mellow, comforting polenta and the robust, tangy meat is essential. Garnish with any remaining fresh scallion tops.