Pan roasted Lincolnshire venison loin
Heat the oil in a pan on medium high heat. Season the venison with salt, pepper and cumin and pan roast turning every 30 seconds. Place the loin in a baking tray and bake at 190C for 3–5 minutes, depending on your preference.
Add the chopped shallots, garlic, peppercorn and sesame seeds to the venison pan and cook for 1 minute. Add the sliced courgettes and cook on high heat for 2 minutes. Wet with the lemon juice and serve with the venison.