cut into 4 medallions for this recipe & butterfly open, toss in a little Sesame oil

12 baby Beetroot left whole, wash & trim
2 Red Onion- skinned and cut into thick rings & seperate
Goat Chevre or Curd 1 – 2 dessertspoons per serve to suit taste
Olive oil
Salt and Pepper
1 Tablespoon fresh Rosemary –chop fine with extra for garnish
12 x Juniper Berries
1 Tablespoon Blackcurrant Vinegar or Red Wine Vinegar mixed with 1Tablespoon Sesame Oil into a squirty bottle
1 x Fresh Celeriac or Cucumber-peeled and finely julienned
Baby Nasturtium leaves to garnish

Venison Shortloin Recipe Method:
Heat oven to 180c.
Place baby Beetroot and onion rings in dish, drizzle with olive oil and season with S & P. Cook 15-20 minutes then remove Onion rings when done-set aside, cook Beetroot further 10 minutes till done, also remove & set aside with onion to keep warm.
Julienne Celeriac or Cucumber and toss in a little Sesame oil and set aside.
Heat pan and add Venison medallions, cook 2 minutes each side with the Juniper berries and fresh Rosemary, then remove and keep warm to rest 5 minutes while assembling plates.
To assemble
Place 3 baby beetroot on each plate, top with julienned vege and a small squirt of oil/vinegar mix, then Venison & another squirt of mix, top with Onion rings and Goat cheese-either crumbled or sliced. Place 3 Juniper berries on each plate with some chopped fresh Rosemary. Garnish with Nasturtium leaves and S & P.
Serves 4