Wild Venison Steak with Roasted Potatoes

Ingredients

• 2 intact wild venison steaks, about 180 g each and 2.5 cm thick
• 500 g baby potatoes, halved
• 25 ml rapeseed oil
• 20 g butter
• 2 garlic cloves, lightly crushed
• 3 thyme sprigs
• 200 g green beans, trimmed
• 100 ml low-salt beef stock
• 5 ml red wine vinegar
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 220°C, or 200°C fan. Put the potatoes in a roasting tin, toss with 15 ml of the oil and half the salt and pepper, and roast for 35–40 minutes, turning halfway through.

2. 2

   As the potatoes approach the end of cooking, pat the steaks dry and season with the remaining salt and pepper. Heat a heavy frying pan over a medium-high heat and add the remaining oil.

3. 3

   Add the steaks and cook for about 2–3 minutes on each broad side. Use tongs to hold every edge against the hot pan until all outside surfaces are browned. Add the butter, garlic and thyme, lower the heat and spoon the foaming butter over the meat for 1–2 minutes.

4. 4

   An intact, thoroughly seared steak may be served pink. For a fully cooked steak, continue over a lower heat until a clean food thermometer shows 70°C in the centre for 2 minutes. Always cook rolled or mechanically tenderised meat through, and serve fully cooked meat to anyone more vulnerable to food poisoning.

5. 5

   Transfer the steaks to a clean warm plate and rest for 5 minutes. Meanwhile, cook the green beans in boiling water for 4–5 minutes and drain.

6. 6

   Pour the stock and vinegar into the steak pan. Simmer for 2–3 minutes, scraping up the browned juices; discard the garlic skins and thyme stems. Slice the rested steaks and serve with the potatoes, beans and pan sauce.