Wild Venison Steak, Roast Sweet Potato & Goat's Cheese Salad

1. Before you start cooking, remove the venison steaks from the fridge and allow them to come to room temperature. They’ll need about 30 mins.

2. Preheat your oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes and slice them into 1cm-thick rounds. Add the potatoes to a roasting tin. Drizzle over 1 tbsp olive oil and season with salt and pepper. Toss to mix, then slide the roasting tin into the oven. Roast for 25 mins till the sweet potatoes are tender and lightly caramelised.

3. Meanwhile, trim, peel and finely dice the shallot. Add it to a small bowl. Drizzle in the balsamic vinegar, 1 tbsp olive oil and 1 tsp wholegrain mustard. Season with salt and pepper and whisk to combine. Set aside.

4. Pat the venison steaks dry and season them on both sides with a pinch of salt. Heat 1 tbsp oil in large frying pan over a medium-high heat. When the pan is gently smoking, add the venison steaks and fry for 4-5 mins on one side till lightly charred. Turn the steaks over and fry for a further 2-4 mins, depending on how well done you prefer your steaks. Remove the steaks from the pan. Pop on a chopping board to rest for 5 mins.

5. Add the cooked sweet potato slices to a large salad bowl. Add the watercress. Drizzle in the shallot and balsamic dressing and toss well to mix. Thinly slice venison steaks.

6. Divide the sweet potato and watercress salad between two plates. Dot over the goat’s cheese. Top with the venison pieces. Scatter over the pumpkin seeds and serve.