Hazelnut Crusted Venison

Meanwhile, halve, peel and chop the shallot into small pieces. Pick the remaining thyme leaves from their stalks and roughly chop (discard the stalks). Roughly chop the hazelnuts. Pop the panko breadcrumbs, half the cheese, half the hazelnuts and the remaining thyme in a small bowl and stir together. Spread this crumb mixture out on a plate and set aside.

Season the venison steaks all over with salt and pepper. Spread the dijon mustard evenly all over each steak, ensuring it is completely covered. Now press the steaks into the crumb mixture, making sure they get a good even crumbing all over. Heat a drizzle of oil in a large frying pan on medium-high heat

When the pan is hot, carefully lay in the crumbed venison steaks. Fry for 2-3 mins on all sides, then remove from the pan and set aside on a plate. Cover loosely with foil. (Keep the pan, we will use it later!) TIP:  We like our venison rare, if you like it more well done, cook for 2 mins more on each side.

While the venison is cooking, heat a drizzle of oil in another large frying pan on medium heat. Add the shallot and cook, stirring, until soft, 2-3 mins. Add the kale, stir together then add a splash of water and pop a lid on the pan. Steam-fry until the kale is wilted, 4-5 mins, then remove from the heat. Season to taste with salt and pepper if needed.