Venison Steaks and Creamy Peppercorn Sauce

Meanwhile, trim and halve the carrots lengthways. Pop onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer then set aside. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

Once the potatoes are ready, drain in a colander, then pop back in the pan. Sprinkle on the flour (see ingredients for amount) and three quarters of the rosemary. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your wedges onto it in a single layer, turning in the oil. Season with salt, then roast on the top shelf of your oven until golden, 30-40 mins, turning halfway through. After 10-15 mins, add the carrots to the middle shelf of the oven and roast until tender 20-25 mins. Turn halfway through.

Clean the potato pan and pop back on medium heat with a drizzle of oil. Add the onion and fry until soft, 4-5 mins. Add the spinach and garlic, then season with salt and pepper. Stir together and cook until wilted, 1-2 mins. Add half the creme fraiche to the spinach and cook until piping hot. Taste and season if needed, then remove from the heat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the venison steaks with salt, pepper and the remaining rosemary. 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: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned. Once ready, remove from the pan and rest the steaks on a board loosely covered with foil.