Venison with blackberry and beetroot relish

Ingredients

• Venison
• 500 grams Denver leg or shortloin venison
• 3 tablespoons olive oil
• 2 or 3 tbsp lemon juice
• 2 tablespoons fresh oregano (or 1 tsp dried)
• 1/2 teaspoon sea salt
• decent grind black pepper
• Beetroot relish
• 2 medium beetroot, peeled and grated or finely diced
• 1/4 red onion, finely diced
• 1/4 cup brown sugar
• 1/2 cup fruit or cider vinegar
• 1/4 teaspoon cracked pepper
• 1 cup blackberries