Venison and Polenta Hash with Charred Scallions and Whole Grain Mustard

Bring 300ml of water to a boil in a small saucepan. Whisk in the polenta and cook for 3-5 minutes, stirring constantly until creamy and thick. Keep warm.

Heat a cast-iron skillet over medium-high heat. Add the ground venison, breaking it up with a wooden spoon as it sears. Brown until deep and crusty, about 6 minutes.

Add the scallions to the pan and toss for 1 minute until charred and fragrant.

Stir in the whole grain dijon mustard, coating the meat and onions thoroughly. The mustard will glaze the venison.

Spoon the creamy polenta into a warm bowl. Top with the venison-scallion hash. Serve immediately while steaming hot.