Difficulty: Medium - experience needed
400g venison loin
1 ltr beef stock
500ml red wine
2 tbl spoons horseradish sauce
First boil and mash the potatoes, add butter salt and pepper a splash of cream and the horseradish sauce.
Put the beef stock and wine in a sauce pan and reduce on a high heat until a thick gravy consistency.
Season the venison with salt and pepper and place in a frying pan on a medium heat with a little oil and fry until caramelised all over then place in the oven at 200'c for 4 minutes then remove and allow to rest for five minutes in the pan.
Next place the spinach in a hot sauce pan with a little oil and salt and pepper and stir for 1 to 2 minutes until it has cooked down.
Now assemble the dish.