Season the venison generously with freshly ground black pepper and leave to come to room temperature.
Heat up a saucepan (large enough to hold the meat in one layer) and fry the garlic, ginger and herbs in the olive oil to colour, stirring as they cook. Add the venison to the pan and colour the meat all over. Add the wine to the pan and bring to the boil - it will splutter a little so be careful. Add enough jus to cover the meat and bring to the boil. Lower the heat to a rapid simmer and cook for 3 minutes then turn the heat off and flip the meat over. At this point the venison will be rare to medium-rare which is great for lean meats like venison. If you’re making this with lamb neck fillets, they’ll benefit from another 5 minutes gentle cooking. Leave the meat in the pan to rest for at least 5 minutes.
Before you make the marrow sauce read the recipe to get a feel for it. Cook the butter to a nut-brown colour then add the sliced marrow and cook until it begins to render down, stirring frequently. Add the breadcrumbs and cook to colour for a minute, then add
Spoon the cous cous into the centre of a plate. Slice the rested venison against the grain and lay on top, then spoon the marrow sauce over and sprinkle with the cress.
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