Venison salad with beetroot, cranberries, goats cheese and walnuts
Place the cranberries in a small saucepan with the wine and bring to a simmer. Cook for about 5-10 minutes until most of the wine has evaporated, then remove from the heat and leave to cool.
Place the fillet on a clean working surface, then rub all over with oil, and season the salt & pepper. Grill in a hot pan on all sides until cooked to your liking (pink in the middle is perfect). Remove from the heat. Leave to rest and cool, then slice thinly.
Arrange the salad: on a large platter, arrange the watercress, beetroot, sliced venison, goats cheese, cooled plumped cranberries and walnuts. Place all the ingredients for the dressing in a small jar, cover with a lid and shake vigorously. Pour the dressing over the salad and serve immediately.
You can also use about 300 g thinly sliced smoked cured venison for this salad.