• 400 g (14 oz) piece of venison fillet, trimmed
• ½ telegraph (long) cucumber, peeled and seeds removed
• 40 g (1½ oz) salted baby capers, soaked in water for 20 minutes, then drained
• 1 bunch (20 g/⅔ oz) chives, finely chopped
• 1 eschalot (French shallot), finely diced
• ½ quantity sherry vinaigrette, or to taste
• sea salt and freshly ground black pepper

Dice the venison into 1 cm (½ inch) cubes. Dice the cucumber into 5 mm (¼ inch) cubes. Combine both with the capers, chives, eschalot and the vinaigrette in a bowl and toss to coat. Add a little more vinaigrette, if desired. Season with salt and pepper. Serve immediately.