Method
Serves 4
To set up the smoker; line a wok or deep fry pan with tin foil.
Place a small handful of woodchips inside, then place a cake rack
on top to fit inside the wok/fry pan. Cover with tin foil and place
lid on top. Place smoker on top of the element on high heat to get
the wood chips smoking. After a few minutes, when the wood chips
have started smoking, place prepared venison fillet on top of the
cake rack in the smoker, cover and turn the heat down to low. Smoke
for 8 minutes.
Heat a little oil in a pan and sear the venison for 20 seconds on
each side to colour. Season well. Roll in cling film tightly to get
a nice, round shape. Tie ends and freeze until hard (at least 4-5
hours).
To make the dressing, put raspberries, balsamic vinegar and sugar
in a small pot. Bring to the boil, stir and reduce by a third.
Allow to cool, add olive oil and season to taste.
Remove cling film from the venison and slice as thinly as
possible.
To serve, place slices of venison around a plate, slightly
overlapping. Place a small handful of watercress and/or coriander
(dressed with a squeeze of lemon juice and a drizzle of olive oil)
in the middle. Dress the venison with the raspberry
balsamic.