Serves 4
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients:
3 tablespoons olive oil
1 rosemary sprig, leaves finely chopped
1 shallot, finely chopped
Juice of 1 lime
Salt and freshly ground black pepper
1 whole venison fillet (about 350 g)
Bean salad
400 g can chickpeas, washed and drained
400 g can kidney beans, washed and drained
½ red onion, finely sliced
2 tomatoes, finely chopped
1 tablespoon olive oil
Method
Preheat the oven to 220˚C/fan oven 200˚C/Gas Mark 7.
Put 2 tablespoons olive oil in a small pan over medium heat and stir in the rosemary, shallot and lime juice. Season and set to one side. Leave to infuse for about 30 minutes.
Heat an ovenproof frying pan, then brush the meat all over with a little of the olive oil and add it to the pan. Sear on all sides then roast in the oven for 8–10 minutes. Leave to rest for 3 minutes.
In a bowl mix together the chickpeas, kidney beans, onion and tomatoes. Add 1 tablespoon olive oil and season.
Serve the venison sliced, with the sauce poured over and the bean salad on the side.
