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Recipe by David Swain.


  • 200 grams Venison Loin trimmed

  • 1 Small Root Fresh Horseradish grated

  • 2 tbsp Crème Fraiche

  • 1 Small Lemon zest and juice

  • Extra Virgin Olive Oil

  • Watercress

  • Sea Salt and Cracked Pepper


  • 1.

    Cut the Venison into 8 thin slices.

  • 2.

    Place 1 slice between 2 sheets of go-between and lightly flatten with the side of a meat mallet until paper-thin.

  • 3.

    Put aside and repeat with the other 7 slices.

  • 4.

    Grate Horseradish and lemon on a micro plane, place in a bowl.

  • 5.

    Juice the lemon and add to the horseradish and lemon zest, fold in the crème fraiche, season with salt and pepper.

  • 6.

    Place 2 slices of Venison on a main course plate.

  • 7.

    Divide the horseradish cream between the plates, garnish with watercress, olive oil and season with salt and pepper.

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