Venison reacts nicely to a touch of citrus as well as the saltiness of a good parmesan and the capers(especially if you chop em) the pomegranate seeds give that touch of sweetness without overpowering the meat... nicely balanced
The lemon creme fraiche would be mixed with the horseradish to make a tarter horseradish, sounds yummy. I'd expect the pomegranate and capers to be just a few dotted about for garnish.
Is this something you are thinking of serving? Don't think lemon or creme fraiche would go with the venison. I would do it simply, on a bed of baby leaves if you must, with a dijon mustard vinaigrette, sprinkled with flakes of smoked sea salt.