Ingredients

Serves 4

2 large swedes
1 tbsp unsalted butter
2 cloves garlic
2 sprigs of thyme 
500g piece venison loin
Flake salt and ground black pepper
2tbsp grape seed oil
1 tbsp unsalted butter
½ cup chopped dried seedless muscatels
¼ cup brewed Russian caravan tea
1 tsp cab sav vinegar
¼ cup chopped roasted walnuts
½ cup olive oil
Pinch flake salt
1 cup of cleaned watercress sprigs

Method

Pre heat your oven to 190˚C.

Peel swedes and roughly chop.

Heat a fry pan, melt butter add Swedes and sauté for 2 minutes with garlic and thyme. Remove all ingredients from the pan and wrap securely in foil.

Bake for 20 minutes until tender and aromatic.

Heat a fry pan over a high heat. Season the venison loin with salt and pepper.

Add the oil to the fry pan, add the venison and seal all over until well browned. Place in the oven and cook for 2 minutes each side. Add the butter, allow to froth and baste by spooning all the pan juices and butter over the venison. Rest for a minute or two, then carve. 

Mix together the muscatels, tea, vinegar, walnuts, oil and salt.

To serve, place a mound of baked swedes on warm serving plates, add the sliced venison, drizzle with the vinaigrette and decorate with sprigs of watercress.