Recipe for sliced roast venison with herb, caper and mustard sauce

Ingredients

• 1 large clove of garlic, peeled and grated
• 1 tbsp rosemary, finely chopped
• ½ lemon, juice and zest (removed in strips)
• 2 tbsp rapeseed oil plus 2 tbsp to cook
• 800g venison fillet or boned haunch steaks
• 1 small clove of garlic, peeled and grated
• 50g parsley, finely chopped
• 2 tsp Dijon mustard
• 2 tbsp capers, finely chopped
• 1 tbsp hot horseradish
• ½ lemon, juice only
• 80ml cold-pressed rapeseed oil
• 1 large bunch of washed watercress
• 100g peeled shallots, finely sliced
• 2 tbsp apple cider vinegar