Method

• Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until lightly browned on all sides
• This should take about three minutes
• Remove from the pan
• Mix together the sea salt, star anise, black pepper, rosemary and thyme on a baking tray, then spread out in a 3mm-thick layer
• Roll the warm venison in the spice mixture, making sure it is well coated all over
• Wrap tightly in cling film and leave at room temperature for about two hours for the flavours to penetrate the meat, then freeze for at least four hours until solid
• Preheat the oven to 180C To roast the walnuts, spread the walnuts out on a baking tray and roast for five minutes
• Using a tea towel, rub off the excess skin while the nuts are warm, then chop the nuts roughly and leave to cool
• Mix the horseradish into the crème fraîche
• Season it well with salt, pepper and the vinegar
• Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate
• Dollop a little horseradish crème fraîche on top and sprinkle the plates with the beetroot and orange zest, and drizzle with a little oil, and a sprinkling of salt and crack of pepper