Rosemary and garlic-roasted venison with braised chicory

Method

1. To cook the venison, boil the garlic cloves for 5 minutes. Drain and set aside.

2. Pre-heat the oven to 190C/gas 5. Heat 1 tablespoon of the olive oil in a large roasting tin and cook the venison on all sides to seal.

3. Add the garlic and rosemary and a good pinch of salt.

4. Transfer the venison to the oven and cook for 8-10 minutes.

5. For the dressing, roughly chop the sun-dried tomatoes and capers. Then add the lemon zest and juice and the sugar. Tip in the onions.

6. Stir in the olive oil and season with salt and freshly ground black pepper.

7. Place the chicory leaves in a large bowl.

8. Fry the pancetta in a dry pan until crisp. Remove the pan from the heat and add the balsamic vinegar. Reduce the heat and cook until the vinegar has caramelised around the pancetta. Pour the mixture over the chicory and toss well.

9. Meanwhile, boil the potatoes in salted water until soft. Drain and break them up roughly using the back of fork. Stir in the butter and mustard and season to taste with salt and freshly ground black pepper.

10. Remove the venison from the oven, leave to rest for 10 minutes or so, then slice into cutlets. Serve with the new potatoes, chicory and a generous drizzling of the dressing.