How to cook venison

Shopping list

• Fruit and vegetables

  • 300g/10½oz fine green beans
  • 100g/3½oz bag watercress, or a mix of peppery leaves
  • ½ shallot, finely sliced
  • 1 gherkin, chopped
  • 1 sprig tarragon, leaves picked

• Tins, packets and jars

  • 1 tsp English mustard powder
  • 1 tsp Worcestershire sauce

• Cooking ingredients

  • 3 tbsp vegetable oil
  • salt and freshly ground black pepper
  • handful of walnuts, roughly broken
  • 1 tbsp walnut oil
  • ¼ tsp freshly ground black pepper
  • ½ tsp red wine vinegar

• Meat, fish and poultry

  • 500g/1lb 2oz venison fillet, at room temperature

• Other

  • 1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar

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