1) Take sugar, salt and water mix together so that the sugar and salt dissolve. Drop the Venison into the solution and leave for 30 to 40 mins soaking.

2) Meanwhile cut cherries into 4 and remove the stones, slice onion finely. peel, core and chop apple into very small dice.

3) Heat oil and add onion. Do not fry just sweat onion down for 5 min on a low heat. Add vinegar to onions and allow to reduce down buy half add sugar if the balsamic is not an aged one.

4) Add Cherries to onions and cook for 2 min then add apple and cook for another 1 min then remove from heat. The chutney should be syrupy and the cherries and apple should still be visible. Leave the chutney to cool and the heat still in the mix will break down the fruit to give full flavour. Once cool place in fridge this chutney is best served cold.

5) Remove venison from water solution dry in a cloth then place in a hot smoker for 25 min turning 2 twice. If you do not have a hot smoker you can place some wood chips into a deep tray place a cooling rack or the shelf from an oven onto the tray and place the venison on this. Start lighting the chips by using a blow torch, once they are smouldering place the tray onto a low heat source. Place the venison with the rack on the tray and in case the top of the tray, rack and venison in foil with just one corner showing. As the smoke starts to escape seal the open corner and allow it to sit on the heat for 10 mins then remove and allow to stand until cold.

6) Once the venison has cooled wrap tightly in cling film and place in fridge to get really cold.

7) The venison should be cooked on the outside but still fairly pink in the middle.

8) Serve the sliced venison with a small leaf salad, the Picota Cherry chutney and a split balsamic dressing.