Fillet of Venison wrapped in poppy seed filo pastry with polenta and port sauce

Serves 4

Ingredients

6 sheets of filo pastry
40g of poppy seeds
4 venison fillets
4 shallots
100g of button mushrooms
50g blackcurrants
60g of butter
250ml port
300ml game stock

For the sauce:
Melt half the butter, sweat the mushrooms, shallots, blackcurrant and cook gently until soft.
Add the port and reduce by half, add the stock and simmer for 25 mins.
Pass through a sieve.

Method:
Brush the pastry with honey and wrap the venison fillet, brush with honey and cover in poppy seeds.
Cook for 15 mins until pink.

For the Polenta:
500g corn meal
1 ltr of water
salt
olive oil

Bring the water to the boil and stir in the corn meal.
Wisk constantly for 45 mins and add salt to flavour.