You want the venison to be at room temperature, and if it is in a sealed package open it and allow it to breath.

1. Trim the green beans and steam them for 5 minutes.

2. Put a heavy-based dry pan on a high heat and allow to get hot.  Toast the pinenuts and then remove.

3. Season the steaks and drizzle with olive oil.  Put the steaks into the hot pan and cook for two mintues on either side.  Remove the steaks and allow to rest on a plate for 5 minutes.

4. Turn the heat off from under the pan.

5. Trim and steam the asparagus for 5 minutes.

Making the Dressing.

1. In the meantime, remove the pan from the heat. Allow the pan to cool for 2 minutes, then add 100ml olive oil to the pan.

2. Use a potato peeler to peel two shallow strips from the lime.  Bash the garlic with the palm of your hand or the side of a knife and add it to the oil. Rub the strips of lime zest between your finger and thumb to release the oils and add them to the pan, too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the juice from half the lime.

3. Take a handful of raspberries and rub through a fine sieve to extract the juice, add this to the dressing along with some salt and pepper.

Plate Up.

1. Add the salad leaves, rocket and cress to the plate.  Sprinkle over the pinenuts and the sliced peppers.

2. SLice the steaks and add to the plate along with the asparagus and raspberries then season and dress.