Prime Venison Steak & Balsamic-Cherry Sauce

• Place potatoes on a lined oven tray. Sprinkle over savoury seasoning (see ingredients), drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.

• Place carrots on a second lined oven tray.
• Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• In the last 10 minutes of cook time, remove tray from oven, then add baby broccoli. Return to the oven and continue roasting until tender.

• When veggies have 15 minutes remaining, Season venison steak with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, add venison and cook for
3-5 minutes on each side (depending on thickness), or until cooked to your liking.
• Transfer to a plate, cover and rest for 5 minutes.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

• While venison is resting, in a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar and water.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute. Add cherry sauce mixture and any venison resting juices and cook until slightly thickened, 30 seconds.