Venison Steak and Bacon Bourguignon Sauce

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the bacon lardons and mushrooms. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pour in the water for the sauce (see pantry for amount), then bring to the boil on high heat. 

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet into a bowl of hot water for 1 min to loosen.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Transfer the cooked broccoli to a bowl and cover with foil to keep warm.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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.

Once cooked, rest the steaks on a plate loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside. 

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a splash of milk and a knob of butter (if you have any) to the cooked potatoes and garlic and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.