Venison Steak with Rosemary Potatoes

Boil the carrots for 5 - 6 minutes, then add the Brussels sprouts and boil for a further 6 - 8 minutes or until done. Drain and set aside. Meanwhile, transfer the potatoes to a parchment-lined baking sheet. In a small bowl, combine the garlic and rosemary with half of the olive oil, then transfer to the potatoes and toss well to coat. Season with salt and pepper, then roast in the oven for 15 - 17 minutes until golden-brown.

Prepare the stock. Melt a knob of butter in a small saucepan over medium-high heat and fry the shallot for 2 - 3 minutes. Stir in the onion chutney and the stock, then bring to the boil and allow to reduce gently until serving.

Heat the rest of the olive oil in the same deep frying pan over medium-high heat and fry the carrots and Brussels sprouts for 4 - 6 minutes. Stir in the cranberries and cashews and fry for 1 - 2 more minutes. Season to taste with salt and pepper.

Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the venison steak for 2 minutes per side, then remove from the pan. Season to taste with pepper and allow to rest under aluminium foil. Transfer any cooking juices from the pan to the shallot jus and mix well to combine.