Par-boil the potatoes for 8 minutes in boiling salted water. Drain completely and allow to cool. Heat the oil in a frying pan, add the garlic. Cook for 2 minutes until soft, then add the shallots. Continue to fry gently for 2-3 minutes until starting to soften then add the potatoes with the salt, thyme and fines herbes. saute for about 8-10 minutes turning regularly until the potatoes start to turn golden brown and crispy. Gently warm the Cumberland Sauce in a small pan. Place a few leaves of lambs lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1 1/2 slices of twisted venison on top. Add the beans, season to taste, then drizzle warm Cumberland Sauce over the top. Serve immediately. NOTES : Serves 4 as a starter.Smoked wild venison has a wonderfully rich flavour and can be used in a variety of dishes in place of smoked salmon or Parma ham.