1. Place large pot with water over high heat, bring to the boil then add the beetroot. Season with fresh thyme.
2. Cook until a knife can poke or slide through without resistance, then remove beetroots from water.
3. Rub with fingers to remove skin, and set aside.
4. Add carrots to the beetroot liquid and cook until tender, then drain and remove from heat.
5. Oil and season all the vegetables whilst still warm.
6. Add 4-5 cloves of garlic and mix together. Set aside till needed.
7. Place venison in tray and season with salt.
8. Set two large trays over hob on medium heat.
9. Add oil to pan to warm up then place venison into hot pan to sear.
10. Add garlic cloves and fresh rosemary to the pan. Turn the venison once caramelised.
11. Add butter to the pan and baste. Remove from heat and allow to rest.
1. Pour out the resting liquid from venison into a small pot and place on the hob over low heat. Allow to reduce.
2. Place venison into oven to warm through, remove from oven once warm.
1. Set the vegetables on plate, add baby watercress.
2. Slice venison and dress the plate. Drizzle with the hot reduced liquid.