The sauce is a doddle to make and has the texture of a hummus or pesto rather than a thin sauce cooked in a pan. It can be made a day in advance. Then, about half an hour before serving, remove the venison from the fridge to come to room temperature before cooking. Cuts you can use are thicker pave, or thinner rump; if using the latter, it’s even more important to undercook then rest the meat while still very pink, otherwise it becomes tough.
I like to serve this with clapshot and some broccoli or spinach.