Venison Steaks with Balsamic Pears & Swede Recipe

Ingredients

½ swede
2 carrots
1 garlic clove
200g Brussels sprouts
Sea salt
Freshly ground pepper
2 tsp olive oil
2 pears
2 wild venison minute steaks
A handful of thyme, leaves only
2 tbsp balsamic vinegar
100g half fat crème fraîche

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Add a pinch of salt, pop on a lid and bring to the boil.

2. Halve the swede and peel 1 half (the other half will keep in the fridge for a few days). Peel the carrots. Chop the swede and carrots into small pieces, around 2cm thick. Slide both into the pan of boiling water. Return to the boil, then reduce to a simmer and cook the veg for 20 mins, till tender.

3. Meanwhile, peel and slice the garlic clove. Trim the bases off the sprouts and pull off any ragged leaves. Scatter the sprouts and garlic onto a baking tray. Toss with 1 tsp oil and a little salt and pepper. Slide the sprouts into the oven for 12-15 mins, till tender and golden.

4. While the veg cook, peel the pears and cut them into quarters. Slice out the cores, then cut each quarter into smaller wedges.

5. Warm a frying pan to a high heat. Rub the venison steaks with salt and pepper and 1 tsp oil. When the pan is very hot, add the venison 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 will need). Transfer the venison to a warm plate or board, loosely cover with foil and allow to rest.

6. Reduce the heat under the frying pan to mediumlow. Add the sliced pear and the thyme leaves. Cook for 3-4 mins, turning once or twice, till golden and softened. Drizzle in 2 tbsp balsamic vinegar, turn the pears to coat and then take the pan off the heat.

7. Drain the swede and carrots and shake dry. Tip back into the pan and crush with a masher or wooden spoon. Add the crème fraîche with a pinch of salt and pepper. Stir to mix.

8. Pop the steaks onto a couple of plates and top with the glazed pears. Serve with the mash and sprouts on the side.