Coat the venison in finely chopped thyme, and freshly ground black pepper and juniper.
Sear the meat in a very hot pan with a little oil, ensuring the entire exterior surface of the meat has been evenly cooked.
Set aside to cool, tightly wrap in clingfilm and place in the freezer. The meat must be frozen solid.
Cut the beetroot into ½ cm cubes.
Mix in some crème fraiche and season with salt and finely grated horseradish.
Now mix the lemon juice, olive oil and salt to make the emulsion dressing.
Slice the venison very thinly while it’s still frozen, placing the slices on your chosen base, in this case, chervil root crisps. Ensure the slices have defrosted before serving.
Top with beetroot tartare and drizzle the emulsion on top.
Finish with some finely sliced pickled ginger and a small handful of lettuce of choice.