Venison Steak with Vegetable Gratin

• Boil the celeriac for 12 - 15 minutes. Drain and set aside when finished.
• Melt a small knob of butter in a frying pan over medium heat and then gradually add the spinach, tearing it directly into the pan. 
• Allow the spinach to wilt down, then transfer to a bowl and set aside.

• Grate the Parmigiano Reggiano. 
• In a bowl, combine the spinach with the cream, Italian seasoning and half of the Parmigiano Reggiano.
• Grate in a pinch of nutmeg and add mustard as preferred, then crumble in the stock cube (see pantry for amount).
• Season to taste with salt and pepper, then mix well to combine.

• Grease an oven dish with butter and then arrange the celeriac in layers.
• Pour the creamy spinach mixture over the top and scatter over the aged cheese.
• Bake the gratin in the oven for 12 - 14 minutes.

• Melt a knob of butter in another frying pan over medium heat.
• Fry the venison steak fry for 3 - 4 minutes on each side, or until cooked as preferred (see Tip).
• Remove from the pan and allow to rest under aluminium foil.
• Meanwhile, finely chop the parsley.

Tip: fry for 1 - 2 minutes per side for a rare steak, 2 - 3 minutes per side for medium rare, and 4 - 5 minutes per side for well done.