Preparation: 40 mins
Cooking: 15 mins
Arrange on individual serving plates with the sliced venison. Serve straight away with the remaining dressing.
3 tbsp sherry vinegar
1 tsp Dijon mustard
2 tbsp very finely chopped red onion
6 tbsp olive oil
2 tbsp walnut oil
150g French beans, trimmed
4 tsp black peppercorns, crushed
4 (150-175g) venison fillet steaks
1 (120g) bag mixed salad leaves
8-10 basil leaves, large ones torn in half
Whisk the sherry vinegar and mustard together in a small bowl. Whisk in the remaining olive oil, the walnut oil and red onion. Season with salt and freshly ground black pepper. Set aside for 30 mins, that gives the flavours time to develop.
Cook the French beans in a pan of boiling, lightly salted water for 3 mins until just tender. Drain and rinse in cold water. Place in a large bowl with the salad and basil leaves.
Heat a heavy based frying pan or griddle pan until smoking hot. Season the venison steaks with the peppercorns, pressing them firmly into the meat. Cook for 3 mins each side for rare steaks or until cooked according to taste. Transfer to a board. Rest for 5 mins, then slice.
Meanwhile add the blackberries and redcurrants to the pan and warm through. Give the dressing a final whisk, drizzle half over salad and gently toss together with the warmed fruit.