leaves from 2 bunches beetroot, roughly chopped (alternatively use spring greens or spinach)
salt and freshly ground black pepper
To make the venison, preheat the oven to 180C/160C Fan/Gas 4.
Rub the meat with 1 tablespoon of olive oil and mustard and season with salt and pepper.
Heat the remaining oil in an ovenproof pan. Fry the venison all sides, until golden-brown.
Put the pan in the oven for 6–8 minutes, until the venison is cooked but still pink inside. Remove from the pan and leave to rest.
To make the beetroot, heat 500ml/18fl oz of the pomegranate juice with 500ml/18fl oz of water, the beetroot, spices, herbs, chilli, garlic, vinegar and wine in a deep saucepan. Bring to the boil then reduce to a medium heat.
As the liquid evaporates, gradually add the remaining juice, (and more water if needed) to keep the beetroot fully covered. Poach, until the beetroot is tender. This should take about 70 minutes. Remove the beetroot and strain the poaching liquid into a bowl.
Return the liquid to the pan and reduce, until thick and syrupy and the volume has reduced by a third. Remove from the heat and whisk in the butter immediately. Add the blackberries once the sauce has cooled.
Warm the olive oil in a frying pan and cook the garlic, until soft. Add the beetroot leaves and cook, until wilted. Season with salt and pepper.
To serve, cut the venison into thick slices. Peel the beetroot and slice thinly. Put the slices onto four plates, top with the venison and greens and drizzle with the beetroot liquor.