• 400 g (14 oz) venison, your choice of cut
• 50 ml (1¾ fl oz) olive oil
• 20 g (¾ oz) native pepper berries

Put the deer in a vacuum bag and add the olive oil and native pepper. Seal and cook in a water bath at 68°C (154°F) for 22 minutes. Plunge the bag into iced water and leave until chilled. Remove the venison from the bag and pat dry. Seal in a hot pan until nicely coloured on all sides and then leave to rest for 20 minutes.