Venison and Truffle Mushroom Sauce

Once boiling, add the potatoes and the whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the cabbage and season with salt and pepper. Fry until softened and slightly charred, 4-5 mins. Only stir 2-3 times during this time to allow it to colour nicely. Add the grated garlic and cook for 1 minute, remove the pan from the heat.

Meanwhile, heat a frying pan over medium-high heat. Season the venison steaks with salt and pepper. Drizzle on a splash of oil and rub over the meat. When the pan is hot, brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 2-3 mins 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: Wash your hands after handling raw meat. IMPORTANT: the venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil (don't wash your pan).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half the spring onion. Cover with a lid to keep warm.

Once the venison is out of the pan and resting, pop your pan back on medium-high heat, add a drizzle of oil if needed. Add the mushrooms and stir-fry until golden, 3-4 mins. Add the water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 1-2 mins. Stir in the soured cream, bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.