Balsamic-Glazed Venison Steak & Beetroot Toss for Dinner

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

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. Pour the walnut caramel over 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.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season the venison steak. When the oil is hot, cook the venison for 1-2 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 1/3 the butter on top. Cover to rest and keep warm.

TIP: The heat from the steak will melt the butter and glaze to make a sauce.

While the venison is resting, add the milk, salt and remaining butter to the potato. Mash until smooth. Set aside. Add the rocket leaves to the roasted veggies, then crumble over the cheese. Gently, toss to combine.