Ingredients

100g roe deer saddle
1 tablespoon crushed mixed pepper
50g cooked beetroot
25g blanched hazelnuts (toasted)
Mixed leaves
Salt
Dressing
TeaspoonDijonmustard
25ml white wine vinegar
25ml hazelnut oil
50ml sunflower oil
Teaspoon chopped garlic chives

Method

Heat non stick frying until hot, roll roe deer in pepper and a pinch of salt add a teaspoon of oil to pan then place in roe deer. Seal well on all sides then place on a baking tray and put into a hot oven for 2-3 minutes. Take out and allow to rest.
Whisk mustard and vinegar together with a pinch of salt. Slowly whisk in hazelnut oil then the sunflower oil until dressing is well emulsified. Now add chives and check seasoning.
Place leaves in a bowl with a few hazelnuts and a spoonful of dressing. Slice roe deer and place 2 slices in bottom of a bowl then add leaves and some diced beetroot. Top with remaining roe deer some more hazelnuts and beetroot and drizzle over a bit more dressing. Serve.

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