Muntjac Steak with Blackberry Sauce

Ingredients

• 2 intact Muntjac wild venison steaks, about 160 g each and 2–2.5 cm thick
• 500 g floury potatoes, peeled and cut into chunks
• 30 g butter
• 60 ml milk
• 150 g kale, tough stalks removed
• 15 ml rapeseed oil
• 60 g shallot, finely chopped
• 150 g blackberries, fresh or frozen
• 100 ml low-salt beef stock
• 10 ml balsamic vinegar
• 10 g honey
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Cover the potatoes with cold water, bring to the boil and simmer for 18–20 minutes until tender. Drain and mash with 20 g of the butter and the milk. Season with half the salt and pepper and keep warm.

2. 2

   While the potatoes cook, pat the Muntjac steaks dry and season with the rest of the salt and pepper. Heat the oil in a frying pan. Sear the broad sides for about 2–3 minutes each, then use tongs to brown every edge.

3. 3

   Only intact whole steaks with thoroughly seared outer surfaces may be served pink. To cook through, reduce the heat and continue until a clean thermometer reads 70°C in the centre for 2 minutes. Use this fully cooked method for rolled or tenderised meat and for anyone more vulnerable to food poisoning.

4. 4

   Rest the steaks on a clean warm plate for 5 minutes. Add the remaining butter and shallot to the pan and soften for 3 minutes.

5. 5

   Add the blackberries, stock, vinegar and honey. Simmer for 5 minutes, gently crushing some of the berries to thicken the sauce. Add the resting juices from the meat.

6. 6

   Meanwhile, put the kale in a saucepan with 30 ml water, cover and steam for 4–5 minutes until tender. Drain well. Slice the steaks and serve with the mash, kale and blackberry sauce.