Simple for summer.
- Trim the fillet of any sinew. Wrap in plastic film and freeze for about 30 minutes or until the meat is quite firm.
- Using a sharp knife, cut the fillet into thin slices and place on a platter or individual plates without overlapping the slices. Drizzle the oil and balsamic vinegar over the venison.
- Sprinkle with the capers. Season. Cover and leave to come to room temperature before serving.