Venison Steak & Parmesan Mushroom Potatoes

While the potato is roasting, finely chop the garlic. Thinly slice the brown onion. Trim the ends of the broccolini, then halve lengthways. Roughly chop the cavolo nero kale. Thinly slice the button mushrooms. Pick the thyme leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened slightly, 2-3 minutes. Add the mushrooms, thyme and butter and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a large bowl and season to taste. When the potato is done, transfer to the mushrooms and toss to combine. Sprinkle over the grated Parmesan cheese and set aside.

See Top Steak Tips (below) for extra info! Return the frying pan 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 to rest. Top Steak Tips!

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.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini with a dash of water, tossing occasionally, until tender, 4-6 minutes. Add the kale and cook until softened, 1-2 minutes. Season to taste. TIP: Add another dash of water to the pan to help speed up the cooking process.