Venison and Beets, a heart warming dish....
1. Heat a non-stick pan and rub a touch of oil onto the venison, add to the pan and seal well all over.
2. Place in a hot oven 190°C-200°C/ gas mark 5-6 and cook for 3-4 minutes for medium, keeping it nice and pink or cook for 6-8 minutes if preferred well done. Take out and allow to rest for 3-4 minutes.
3. Place all other ingredients in a bowl and add one tsp of olive oil and half a teaspoon of balsamic vinegar and mix lightly. Scatter the baby beets on the plate, slice the venison and place on top.
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