This luscious dish makes good use of seasonal produce. You need to make the red pepper relish at least a day ahead. Words and Recipe: Ruth Pretty Photos: Murray Lloyd INGREDIENTS 2 x 400g farmed-venison roast (I used Silver Fern Farms) ¼ cup caster sugar ½ teaspoon chopped thyme leaves 1 tablespoon flaky sea salt ½ … Continue reading Recipe: Sugar-cured Venison with Roasted Balsamic Strawberries & Red Pepper Relish