Pan roasted venison loin
Season the loin of venison with salt and pepper and set aside.
To make the relish dice the tomatoes, place the extra virgin olive oil in a pan, gently cook the spring onion, add the tomatoes, mustard, vinegars and cook gently for 20-15 minutes, add the sugar and the chopped herbs and set aside to cool down.
Meanwhile peel and cut the potato, season with salt and pepper, melt the goose fat in a baking tray with the thyme and bay leaves, add the potato and bake at 150C for 30-40 minutes.
In a separate pan gently roast the peeled whole shallots with a little oil, wet with the red wine and cook on low heat until soft, drain them and reduce the cooking liquid to one third the original size. Add the cooked shallots and set aside. Heat a non-stick pan, add a little oil and pan roast the venison loin for 2 minutes each side on medium heat. To finish, cook in a 180C hot oven if required.