Ingredients

Steps

• Preheat the oven to 200°C.
• Rub olive oil over the venison and coat it in crushed black peppercorns and salt.
• Fry the venison in 15ml of olive oil for 2-3 minutes per side and set aside to rest.
• Simmer red wine, shallot, vinegar, and sugar in a saucepan for 8-10 minutes until reduced by half then add herbs.
• Mix tomatoes, garlic, olive oil, and cobnuts in a roasting tin and season.
• Roast tomatoes at 200°C for 10-12 minutes until softened and discard garlic.
• Slice the venison and serve topped with roasted tomatoes and red wine vinaigrette.