Venison with watercress & pomegranate (4 starter portions)
You can also substitute watermelon slices for the pomegranate in the summer – it’s delicious. And you can use chunks of venison instead of slicing a steak; if you use chunks, then serve them at once – no need for resting or they will overcook.
  1. Remove seeds from the pomegranate. Wash and dry the watercress. Fry the venison steak for 2 mins per side then a further1 minute per cm (1/2 inch) thickness. Withdraw from heat to rest for 1-2 minutes. Arrange the watercress in dishes, scatter most of the pomegranate over and drizzle with Balsamic. Slice the venison thinly and arrange it on top. Garnish with the remaining pomegranate and serve at once.