Roast venison, roast beetroot salad and bagnét

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Grease a roasting tray with 2 tablespoons oil. Rub the butter and salt over the venison and put into the tray. Clean the beetroots but don’t peel them. Put them in the tray around the joint and roast for 30 minutes. Check the beetroots: if a fork or skewer meets little resistance, they are ready. Remove from the tray, put in a bowl and cover with cling film or a plate. Return the venison to the oven for a further 15 minutes.

2. Once the beetroots have cooled a little, rub the skins off with your thumb and forefinger. Slice and set aside.

3. Remove the venison from the oven. Rest for 15 minutes before carving.

4. Meanwhile, make the bagnèt. Tear the bread and put in a bowl with the oil, vinegar and 50ml water until it is soft enough to mash. Chop the garlic, anchovies, capers and cornichons as finely as possible. Add to the bread with the hard-boiled yolk and mustard and mix to a rough paste. Fold in the herbs and check the seasoning. Loosen with more oil if it seems thick.

5. Slice the cooled meat as thinly as possible and serve with the sweet beetroots and slightly sharp sauce.