1. Season venison with salt rub, Goddess of Hunting spice, and chopped rosemary.
2. Sear venison in a hot pan and bake in oven for 5 mins or until desired doneness.
3. Coat cheese in a thin layer of plain flour and sear in a hot pan on all sides until light
brown.
4. Reduce beef glaze in a pan until required consistency, then add in cranberry compote.
5. Slice venison and cheese to 1cm slices and serve with sauce.
