Season venison cutlets with salt and pepper.
Mix 110g polenta and chopped rosemary in a bowl.
Rub half the olive oil onto the cutlets and coat them in the polenta mixture.
Fry cutlets in remaining oil for 2-3 minutes per side until golden then set aside to rest.
Boil 250ml water, 300ml milk, salt, pepper, and one garlic clove in a heavy pan.
Stir in 125g polenta and cook for 1-2 minutes while stirring constantly.
Add double cream and cook for one minute.
Stir in mascarpone, parmesan, parsley, and truffle oil, then remove from heat.
Fry mushrooms in olive oil for 3-4 minutes until golden.
Pound parsley, basil, pine nuts, garlic, and extra virgin olive oil into a paste.
Platter polenta topped with mushrooms, venison cutlets, and a drizzle of pesto.