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Venison Salad

Give the dressing a final whisk, drizzle half over salad and gently toss together with the warmed fruit.

Serve the pasta with the venison sauce scatter with chopped chives and pine nuts.

Cook in the oven for at least 2 hours or until the meat is tender.

Remove from the oven and rest for 10mins before slicing thinly.

Fold in the cooked pasta into the ragu and serve.

Bake for 30-35 minutes until browned and bubbling around the edges.

Cook under a pre-heated grill for about 5 minutes on each side or to your taste.

Serve the sliced roe loin on the slaw.

24 hours prior to cooking marinade in Olive Oil, Garlic & Sprig of Rosemary.

Serve the koftas in the flatbreads along with the salsa and yoghurt, and some green salad.

To serve, lay out the flat breads, top with venison meatballs, tzatziki and pickled onion salad.

Season well with salt and pepper.