Pepper Crusted Venison Steak & Red Wine Jus

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). Fry, turning occasionally, until starting to brown all over, 4-5 mins. Meanwhile, boil a full kettle. Trim and thinly slice the spring onions. Finely chop the parsley (stalks and all).

When the fennel is browned, transfer it to an ovenproof dish. Add half the red wine stock paste and pour in enough hot water from your kettle to cover the fennel about halfway up. Use a fork to whisk in the stock. When the oven is hot, cook on the top shelf until the fennel is soft, 20-25 mins. Meanwhile, add the potatoes to the pan of 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, crush the peppercorns in the unopened sachet using a rolling pin. Tip the crushed peppercorns onto a plate, then lay the venison steaks into it. Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Wipe out the (now empty) fennel pan and put on high heat with a drizzle of oil.

When hot, lay the venison into the pan and brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil. Use a slotted spoon to transfer the fennel to a bowl (cover with foil), then pour the fennel liquid into the (now empty) pan. Return to medium heat, stir in the remaining red wine stock paste, then bring to the boil. Simmer until thick and glossy, 2-3 mins. TIP: Add a splash of water if you feel it needs it.