Venison Bourguignon

While the potatoes cook, peel and halve the shallot. Pop it on the baking tray that has the the garlic on, cut side up and drizzle over some oil and season with salt and pepper. Roast the garlic in your oven until soft, 10-12 mins. Leave the shallot to cook for a further 2- 3 mins until golden and tender. Allow the garlic to cool before mashing it with a knife or fork.

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

Heat a drizzle of oil in a medium saucepan on medium high heat, when hot add the bacon lardons and stir fry until golden brown, 3-4 mins. Carefully remove the lardons from the pan. Add the sliced mushrooms and plain flour and cook stirring frequently until golden, 3-4 mins. Add the red wine stock pot and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock pot. Simmer for 8-10 minutes. Tip: Add a splash of water if the sauce looks too thick.

Once the sauce is cooked, heat a frying pan over medium-high heat. Pop the venison steaks on a plate and season with salt, pepper and the remaining rosemary. Drizzle on a splash of oil and rub the seasonings over the meat. When the pan is hot, brown the meat for a minute on both sides. Lower the heat slightly and cook for another 2 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.