Venison with Potato Gratin Stacks and Hollandaise

Steps

1. Cook gratin Preheat oven to 220°C. Grease a 12-cup muffin tin or small casserole dish. Slice potatoes widthways as thinly as you can. Place melted butter, first measure of rosemary, garlic, 1/2 tsp salt and sliced potatoes in a bowl and toss well to coat. Layer slices of potato into muffin cups or dish, until potato is level with top of tin. Bake gratin for about 30 minutes, until golden and tender.
2. Cook venison Pat venison dry, season and place in a bowl with second measure of rosemary and a drizzle of oil. When potatoes have 10 minutes remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered before slicing thinly.
3. Cook greens Wipe pan clean and return to medium-high heat with a drizzle of oil. Add green beans, water measure, butter and a pinch of salt and cook a further 1-2 minutes, until tender. Add baby silverbeet and cook for about 1 minute to wilt. Remove from heat, add lemon juice, toss and season.
4. Finish gratin Carefully remove potato stacks from tin using a spoon.
5. Serve venison, gratin and greens drizzled with Hollandaise sauce.