INGREDIENTS

METHOD

5-6 tbsp. olive oil 3 tomatoes, blanched, peeled and cut into 1 in dice 1 small zucchini, cut into ½ in dice 1 red or yellow pepper cut into ½ in dice 1 small eggplant cut into 1 in dice 1 onion cut into ½ in dice 2 tbsp. balsamic vinegar ¼ cup finely chopped parsley ½ cup toasted pinenuts salt and freshly ground pepper to season 1½ oz clarified butter or 2 tbsp. oil 4 Venison steaks approximately 5oz per serving ½ cup pesto Garnish: sprigs of fresh basil

To make the ratatouille, heat olive oil in a heavy- based frypan. Cook vegetables for 4-5 minutes. Add vinegar, parsley and pinenuts. Season to taste. Cook for 10-12 minutes until vegetables are cooked. Melt butter or heat oil in a frypan. Cook venison steaks for about 2 minutes on each side over a high heat until medium rare. Wrap steaks in foil and allow to rest for 2-3 minutes. Divide ratatouille between four plates. Place steaks on top of ratatouille, garnish with pesto and basil. Serves 4.