Ingredients
For the pickled vegetables
12 baby beetroots
12 baby carrots
12 baby turnips
For the pickling liquor
200ml/7fl oz sherry vinegar
200ml/7fl oz Cabernet Sauvignon vinegar
200ml/7fl oz groundnut oil
200ml/7fl oz extra virgin olive oil
caster sugar, to taste
For the Cumberland sauce
2 oranges, zest and juice
1 lemon, zest and juice
1 shallot, finely chopped
25g/1oz piece fresh ginger, peeled and grated
25g/1oz butter
150ml/5fl oz port
1 tsp Dijon mustard
400g/14oz redcurrant jelly
1 tbsp soft green peppercorns
For the venison
250g/9oz loin of smoked Tatton venison, or similar (available at some farmers' markets and farm shops)
selection of exotic baby salad leaves
12 pickled walnuts, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap the beetroots in foil, then roast for 10 minutes. Allow to cool. Peel the beetroots if necessary.
3. Blanch the carrots and turnips separately in boiling water for three minutes, then drain and refresh.
4. Combine all the ingredients for the pickling liquor. Taste and add a little sugar if too bitter. Divide among three separate containers; put the beetroots in one, the turnips in another and the carrots in the last. Cover and leave to marinate for at least two hours, but ideally for 24 hours.
5. To make the Cumberland sauce, blanch the orange and lemon zests in boiling water for one minute, then drain. Gently fry the shallot and ginger in the butter for 3-4 minutes or until soft. Add the blanched zest, juices, port and mustard, stirring, and bring to the boil. Cook until the volume is reduced by half. Add the redcurrant jelly and peppercorns and simmer for 4-5 minutes or until the jelly melts into the sauce. Allow to cool.
6. To serve, slice the venison into medallions. Pile a few salad leaves on each plate, fan the venison on top and add each pickle, including the pickled walnut, around the meat. Drizzle around the Cumberland sauce or serve it separately.