Pepper Crusted Venison

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the fennel and season with salt and a pinch of sugar (if you have any) and fry, turning occasionally, until starting to brown all over, 4-5 mins. Meanwhile, boil your kettle, trim the ends from the spring onions and thinly slice. Roughly chop the parsley (stalks and all) and keep both to one side.

When the fennel is browned, remove the pan from the heat. Transfer the fennel to an ovenproof dish. Add half the red wine stock pot. Pour in enough hot water to cover the fennel about halfway up. Use a fork to dissolve the stock pot, then pop in your oven to cook until soft, 15-20 mins. Meanwhile, add the potato to the boiling water and cook until you can easily slip a knife through them, 12-15 mins. Once cooked, drain in a colander then return to the pan off the heat.

While the fennel and potatoes cook, finely crush the peppercorns in a pestle and mortar along with a good pinch of salt. Tip: If you don't have a pestle and mortar, put the peppercorns in a freezer bag and crush using the base of a saucepan. Tip the crushed pepper onto a plate then roll the venison steaks in it until coated all over, pressing the pepper into the meat to ensure it sticks.IMPORTANT: Wash your hands after handling raw meat.

Wipe out the pan from earlier and put on high heat with a drizzle of oil. When hot, lay in the venison and fry for 2-3 mins on each side - this will cook the venison to medium rare, cook for a couple of minutes longer if you prefer it medium. Remove to a plate and cover loosely with foil. Return the pan to medium heat. Use a slotted spoon to transfer the fennel to a bowl (cover with foil). Pour the fennel liquid into the frying pan along with a splash of water if you feel it needs it. Stir in the remaining stock pot, bring to the boil and bubble until thick and glossy, 2-3 mins.