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 on 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 min, then transfer to a bowl and cover to keep warm.

Season the venison steaks with salt and pepper. Pop the (now empty) frying pan back on high heat.

Once 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: Wash your hands and equipment after handling raw meat. The venison is safe to eat when browned on the outside. 

Once cooked, rest the steaks on a board loosely covered with foil.

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, then stir through half the spring onion. Cover with a lid to keep warm.

While the venison rests, pop your pan back on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the mushrooms and fry until golden, 3-4 mins.

Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 1-2 mins.

Stir in the soured cream and truffle zest, bring back to the boil, then remove from the heat. Taste and season with salt and pepper if needed.