Seared and peppered venison with a salad of beetroot, caramelised apple and crisp, fresh watercress.
Preheat the oven to 180'C.
Season the meat with salt and rub well into the meat. Heat a pan over a medium heat, add the olive oil and once hot add the venison. Seal all over until golden brown.
Add half of the butter to the pan and baste the meat using a spoon. Place the thyme under the venison then cook in the oven for 4 minutes or until ready.
Rest for at least 5 minutes in the pan. Remove the meat from the pan and keep the resting juices.
Pick and wash the watercress.
Cut the beetroot into quarters. Peel the apples and cut them into 8 pieces. Heat a frying pan until hot and roast the beetroot with a splash of olive oil and salt and pepper. When the beetroot take on some colour add a sprig or 2 of thyme. De-glaze the pan with the balsamic vinegar.
Add the apples and sugar to the pan and cook for a minute until the sugar begins to caramelise. Cook and stir frequently until the apples are nicely coated in the caramel.
Season the venison with pepper and warm the venison through the oven for 1 minute.
Alternate the beets and apples on the plate, add sprigs of watercress around so you have a colourful looking plate.
Slice the venison on the angle and place on top of the vegetables. Make sure you have plenty of watercress showing. Then finish the plate with a drizzle of venison resting juices.
«Be careful with venison when seasoning. Add the pepper after you have sealed or cooked the meat.»