Loin of Venison Marinated in Garlic, Grilled Pears and Rosemary

By April-time I start to veer from the heavy braised dishes of winter and look to lighten things, using what is about. We still have pears around, and by grilling them and serving them alongside the robust venison, they tend to become more interesting, adding a sweetness to the dish. The watercress’s peppery taste complements the venison and pears nicely, and nods to the new season’s produce about to come in.