A recipe provided by award-winning chef Peter Gorton.
Pre heat the oven to 200c fan assisted.
Heat the rapeseed oil in a frying pan and when hot add the venison.
Seal the venison on all sides until golden brown.
Put on a shallow proof oven baking tray.
Season with salt and pepper and cook in the oven for 6 minutes (medium rare).
Remove from the oven and let the venison rest for 5 minutes before carving.
Core and finely shred the cabbage with a knife.
In a saucepan sauté the bacon strips over a medium heat.
Add the onion and cabbage and sauté until the cabbage begins to wilt.
Add the balsamic vinegar and cook until the cabbage is tender but still has a crunch.
Remove the saucepan from the heat, toss in the watercress and spinach, season to taste.
Place 2 tablespoons of the tangle of greens on a hot dinner plate, slice the venison and place on top of the tangle of greens.
I like to serve red wine shallots and butternut squash with this dish.