make a rub for the venison. Combine the fresh herbs with oil, salt, pepper, and garlic. Cut the Venison in 1 to 2 inch Wide Strips (Keep the loins long though). They should be about the size of a pork loin. Rub the mixture evenly on the venison. Refrigerate it for at least 2 hours.
Make the Polenta: Bring the Cream and garlic to a boil in a heavy pot. Whisk in the polenta grain until it is smooth. Drop the heat down to low. Stir with a wooden spoon occasionally to prevent sticking and scorching. Allow to cook until relatively firm. Then fold in the Cheese and butter. Mix well. Allow the mix to dry a bit more. Remove from the heat and spread the polenta into a low sheet pan. Refrigerate it until it cools completely. Then, Cut it into either rounds , squares, diamonds or triangles about the size of a quarter for hors d'oeuvres or larger for plated. Mark the pieces on a hot grill or in a super hot saute pan with a coating of olive oil. Reserve them on a sheet pan for later.
Make the sauce: Heat a little oil in a pot. Saute the shallots until translucent. Then add in the mushrooms. Stir occasionally. Allow them to soften and absorb the oil. Then, add 3/4 of the wine. Reduce the wine down to a glaze on the mushrooms. Then add the veal or beef stock. Simmer this and allow it to reduce to half the volume. It should be thick. If not, continue reducing until it coats the back of a spoon. Season and set aside.
Poach the Leeks. Heat the rest of the wine in an equal amount of salted water. Bring to a boil. Place the leeks in the boil. Allow them to wilt, but maintain some integrity and vibrant color. You want them to bend easily, but not fall apart. Coll them quickly to stop cooking.
Cook the venison Loin. Heat a saute pan over medium high heat. Place the venison in the pan and sear heavily, about 2 minutes per side. Cook all sides evenly. Use a meat thermometer to check the internal temperature. You want it to be about 120 degrees. Remove from the heat and allow to cool.
When the Venison is cool. Slice It into Pieces about 1 to 2 bites in size. Wrap each piece in leeks.
Reheat the Polenta in a 350 degree oven until fully warmed. Heat the sauce. Then Heat a little olive oil over high heat in a saute pan. Carefully place the venison packets in the pan to heat. Cook about 30 seconds . Then Place the Polenta rounds on individual plates or a serving platter. Top with the Venison Packets and a little sauce. Be sure to get some mushrooms on each. Serve hot.
