Venison, Lemon and Capers - River Cottage

Ingredients

• About 500g venison loin fillet in one piece, well trimmed
• A little olive oil
• 1 teaspoon finely chopped thyme leaves (optional)
• Sea salt and freshly ground black pepper
• 2 tablespoons baby capers, rinsed and drained
• Finely grated zest of 1-2 lemon and 2 tablespoons juice
• 1/4 teaspoon caster sugar
• 4 tablespoons extra virgin olive oil
• Seasonal salad leaves