Venison Steak & Balsamic-Cherry Sauce for Dinner

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

• Place baby broccoli and courgette 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.

• When veggies have 15 minutes remaining, Season venison steak. 
• 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 and 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.