INGREDIENTS

METHOD

1-tsp. salt ½ tsp. each cracked black pepper, ground cumin & allspice 4 medium Bliss potatoes 2-tbsp. vegetable oil 2 small red onions, peeled quartered, base intact 4 Fallow venison steaks (approximately 2-5oz per serving and 1 in thick cut from loin or leg) 20 rocket or any other fancy lettuce leaves

Combine salt, pepper, cumin and allspice. Set aside. Bring a saucepan of salted water to the boil, add potatoes and simmer for 15-18 minutes until just tender. Drain and cool. Heat half the oil in a frypan. Cook onions over a medium heat for about 15 minutes until browned and slightly soft, turning frequently. Set aside and keep warm. Rub spice mixture into venison. Add remaining oil to frypan and cook venison steaks for about 1 minute on each side to seal in juices, then continue cooking for a further 4-5 minutes until medium rare. Remove venison steaks from pan and rest for 3-4 minutes. To serve, arrange rocket leaves on plate in a spoke pattern. Cut potatoes into 1/2in thick slices and the red onions into wedges and fan over rocket leaves. Slice venison against the grain and fan slices over plates. Spoon vinaigrette over top. Serves 4.