Balsamic-Glazed Venison Steak & Beetroot Toss

While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan.

While the potato is cooking, roughly chop the rosemary. Heat a large frying pan over a medium heat. Cook the brown sugar, water and rosemary until melted and bubbling. Add the walnuts and cook, stirring, until the caramel has thickened, 2-3 minutes. Spread out on a sheet of baking paper and season with salt. Set aside to cool. TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.

See Top Steak Tips (below) for extra info! Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season the venison steak with salt and pepper. When the oil is hot, cook the venison for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate. Drizzle the balsamic glaze over the steak and place the butter (for the sauce) on top. Cover to rest and keep warm. TIP: The heat from the steak will melt the butter and glaze to make a sauce.

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the venison is resting, add the milk, the salt and butter (for the mash) to the potato. Mash with a potato masher or fork until smooth. Set aside. Add the rocket leaves to the tray of roasted veggies and crumble over the goat cheese. Toss gently to combine.