Our other ranges:
Carpaccio of Munt Jac fillet
Small bunches of sage, rosemary and thyme
3 cloves garlic
Sea salt
Pepper
12 dried juniper berries
500g cherry tomatoes on the vine
200g rocket
Olive oil
Sherry vinegar
1. Finely chop the herbs and garlic and pummel in a pestle and mortar with a good glug of olive oil.
2. Add the Juniper berries and give them a good squish. Rub the mixture into the trimmed fillet of venison, and leave it for 1 hour.
3. Heat a heavy pan until it is positively baking, and cut the venison into 2 so it will fit. Sear the venison for 1 minute on each side, 3 minutes in all, and take out.
4. Into the pan, place your cherry tomatoes, and pour the rest of the herb marinade over them.
5. Roast in a hot oven for 12 minutes, just to start the tomatoes cooking.
6. Take the tomatoes out of the oven, and allow to cool a little.
7. Dress the Rocket leaves with olive oil and sherry vinegar and pile in the middle of a big platter.
8. Thinly slice the venison and arrange around the leaves. Pile up the tomatoes on the side opposite to the meat.
9. Throw some Parmesan shavings over the salad, rip up some good bread, and have plenty of extra oil on the table.
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