Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 x 350g whole venison fillet; 1 sprig fresh rosemary, tough stalk removed the leaves finely chopped; 1 shallot, peeled and finely chopped; juice of 1 lime; 3 tablespoons olive oil; salt and ground black pepper; 1 tin Chickpeas, washed and drained; 1 tin kidney beans, washed and drained; 2 tomatoes, finely chopped; Half red onion, finely sliced
Preheat the oven to 220°C (425°F)/ fan oven 200°C (400°F)/Gas Mark 7.
Put 2 tablespoons olive oil in a small pan over medium heat and stir in the rosemary, shallot and lime juice. Season and set to one side. Leave to infuse for about 30 minutes. Heat an ovenproof frying pan, then brush the meat all over with a little of the olive oil and add it to the pan. Sear on all sides then roast in the oven for 8-10 minutes. Leave to rest for 3 minutes. In a bowl mix together the chickpeas, kidney beans, onion and tomatoes. Add 1 tablespoon olive oil and season. Serve the venison sliced, with the sauce poured over and the bean salad on the side.