Roast Venison with Horseradish Cream and Salsa Verde Potatoes

SERVES 6–8 PREP 1 HOUR COOKING 25 MINS

1.2 kg boneless venison Denver leg fillet

¼ cup salt flakes

finely grated zest and juice of 2 lemons

½ bunch thyme, sprigs picked

1 tsp caster sugar

600 g baby potatoes

1 bunch parsley

½ cup (75 g) cornichons, plus 2 tbsp pickling liquid

1/3 cup (80 ml) extra virgin olive oil crispy onions to serve

HORSERADISH CREAM

1 tbsp horseradish cream

1 cup sour cream

1 tbsp finely chopped chives, plus

extra to serve