Chopped venison heart with chilli salad - The Field

Ingredients

• 3 venison hearts, cleaned, tubes and fat removed, and cut into 1cm strips
• 5 tsp cumin
• Good pinch dried red chilli flakes plus some to serve
• 2 tbs olive oil
• 1⁄2 red onion, peeled and thinly sliced (core removed)
• 2 tbs sherry vinegar
• Juice of 1 lemon
• 12 red radishes, thinly sliced into rounds
• 3 baby Cos, finely shredded
• 15g parsley leaves
• 3 tbs extra-virgin olive oil