PROTEIN PUNCH GOLDEN BEET & VENISON TARTARE

SERVES TWO

Golden beets, 2 A venison fillet Dijon mustard, 1tsp Tarragon and parsley, 1tbsp each Crème fraîche Capers, to taste A shallot, diced Pickled walnuts, 2 Walnuts, chopped Watercress, 10g

METHOD

Dice the venison and place in a bowl with the mustard, herbs, crème fraîche, capers and shallot (and some Tabasco, if you like it spicy). Pour in a glug of olive oil. Boil the beets for an hour, cut into wedges and roast at 200°C for 20 minutes. Place on a plate, then spoon the meat around it. Arrange the pickled walnut slices and a sprinkle of walnuts with a handful of watercress. Finish with vinegar and grated horseradish.