- Use a very sharp knife to remove all the fat, all silver skin and sinew from the meat. Brush with olive oil generously all over then season with salt and black pepper.
- Heat a large frying pan over very high heat. Once the pan is smoking sear the venison in until brown all over, about 5 seconds on each side. Remove from the pan and rest on a plate to cool.
- Once cool, tightly wrap the meat in cling film and place it in the freezer for 30 minutes — this will make it much easier to slice finely.
- Thinly slice the venison with a sharp carving knife and arrange on a platter. (You can cut it with the clingfilm on, then discard after.) Top with cress, parsley, radishes, shaved parmesan and blackberries. Drizzle with balsamic vinegar and extra virgin olive oil.