Name: Venison steaks with stir-fried sprouts
Total time: 25 min
Yield: Serves 2
Ingredients: 400g floury potatoes, peeled and cut into chunks; ½ lemon, zested and juiced; 2 venison steaks; 1 tbsp olive oil; 400g brussels sprouts, trimmed and quartered; peeled and finely grated to make ½ tsp ginger; ½ apple or pear, peeled, cored and finely chopped; 20g walnuts, chopped; 1 tbsp cider or rice vinegar; ½ tbsp (optional) white miso

A speckled plate of thinly sliced seared meat with brussles sprouts, potatoes and walnuts

400g floury potatoes
peeled and cut into chunks
½ lemon
zested and juiced
2 venison steaks
1 tbsp olive oil
400g brussels sprouts
trimmed and quartered
peeled and finely grated to make ½ tsp ginger
½ apple or pear
peeled, cored and finely chopped
20g walnuts
chopped
1 tbsp cider or rice vinegar
½ tbsp (optional) white miso

Method

step 1
Cook the potatoes in a pan of boiling salted water for 18-20 minutes until tender, then drain. Mash with the lemon zest and juice.
step 2
Heat a frying pan over a high heat until very hot. Rub the venison steaks with half the olive oil. Season, then sear the steaks for 2-3 minutes on each side, or until cooked to your liking. Transfer to a board and leave to rest for 5-10 minutes.
step 3
Heat the remaining oil in the frying pan over a high heat, and fry the sprouts, stirring frequently, for 4-6 minutes or until slightly golden at the edges and tender. Stir in the ginger, apple or pear and walnuts, and fry for another minute. Add the vinegar, miso (if using) and 2 tbsp water, then stir everything together with a pinch of salt. Serve the rested steaks over the lemony mash, with the sprouts on the side.