Fill and boil your kettle. Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave to soak for 15 mins, then drain rinse well under a cold tap. Shake dry and set the porcini aside.

While the porcini soak, slice the chestnut mushrooms. Peel and thinly slice the garlic. Pick the thyme leaves of their sprigs.

Melt half the butter into a large pan over a medium heat. Slide in the mushrooms, thyme and garlic. Add a pinch of salt and pepper and fry the mushrooms for 5-6 mins, stirring occasionally, till golden at the edges.

Crumble in the cooked chestnuts and add the porcini mushrooms. Drain the haricot beans and add them to the pan. Crumble in the stock cube and pour over 400ml boiling water. Stir and bring to a simmer. Pop on a lid and cook for 20 mins.

When the mushrooms have 10 mins left to cook, warm a frying pan on a high heat for 3-5 mins till smoking hot. Rub the venison steaks with salt and pepper and 1 tbsp olive oil. When the pan is very hot, add the steaks and cook for 3-5 mins on each side, depending on how well done you like your steaks and how thick they are (the thicker the steaks, the longer they'll need). Transfer the venison to a warm plate or board, loosely cover with foil and rest for 5 mins.

While the steaks rest, roughly chop the parsley leaves and stalks. Stir the parsley into the beans and add the remaining butter to the pan. Stir, taste and add more salt or pepper if needed. Divide the beans and mushrooms between a couple of shallow bowls. Slice the venison steaks, arrange on top and serve.