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Venison with beetroot, blackberries & port
- 125ml red wine
- 150g blackberries
- 450g venison fillet, trimmed
- 25g butter
- 3-4 sprigs thyme
- olive oil
- 12 small beetroot , cooked
- 100ml port
- 100g watercress
- red wine vinegar
Directions:View on BBC Good Food
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