Ingredients

4 pieces Venison
A knob of butter

For the watercress purée
1 bunch watercress
1 onion, peeled and roughly chopped
Knob of butter
50g floury potatoes, diced
1l vegetable stock
50g blanched spinach

For the horseradish mash
8 medium sized potatoes
100g unsalted butter
200 ml milk
1-2 tsp horseradish

Method

• The venison is simply pan-fried to individual taste (rare, medium, well-cooked) and left to rest for a good 10 minutes.

• For the watercress purée, take the onions and potato and sweat them down slowly in a heavy based pan. Cover with the vegetable stock and leave to simmer for 10 minutes. Add the watercress and spinach. Remove from the heat and blend until smooth. Taste and season if required, then chill as soon as possible to help preserve the radiant colour.

• For the horseradish mash, peel and cut the potatoes into even sized pieces. Place them in a pan of salted water and bring to the boil and keep them on the heat for about 10 minutes, until they are parboiled. You can test that they are ready by piercing a piece with a skewer and if it is soft then they are ready to be drained.

• Once drained, return them to the heat for a moment or so to remove any excess moisture. Place the butter in the pan and begin to mash the potatoes. Add milk until the potatoes reach the desired consistency. Simply mix the horseradish with the mashed potato, not too much though as it can be very overpowering, then season.