'Game', set (the table), and match(stick fries). This is the first in a series of recipes using our new ethically-sourced venison from the good folk at Discovered Wildfoods. Venison backstop is incredibly tender and lean. It's quick and easy to cook and best served medium-rare. The mild nutty flavour loves mustard and fruit.
1. Peel the garlic, finely dice with a good pinch of sea salt until crushed and smooth. Pop in to a mortar and pestle with the crushed chilli, picked and diced rosemary and a good pinch of cracked pepper. Finely grate in the orange zest, then bash it all up into a paste and thin down with a good drizzle of Mount Zero olive oil.
2. Place the steaks in a bowl, pour in the marinade, massage it in with clean hands and leave to marinate, chilled, for as long as you can, preferably up to 8 hours.
3. Very finely slice your potatoes using a julienne cutter. If you don’t have a julienne cutter you can slice on a mandolin then cut in to matchsticks. Put the chips in a large bowl and cover with water. Agitate a little with your hand to remove some starch. Drain the chips and pour on to a clean tea towel and a pat dry.
4. When you're ready to cook, heat a little oil in a heavy-based pan (preferably cast iron), over a high heat. Grill the steaks for 2 to 3 minutes on each side, for rare, turning until you have a nice even colour all over then leave to rest while you cook the fries.
5. Heat the oil in a pot large enough so the oil only comes halfway up the side. Fry the chips in batches until golden brown, around 5 minutes. Be careful not to overcrowd the pot.
6. Return your pan to the heat and place the venison back in to warm it through. Add a couple of knobs of butter, and perhaps a garlic clove and some rosemary. Based the steaks with butter but don’t cook for too long as you don’t want over-cooked venison.
7. Serve the steak, sliced, with a handful of chips and a good dollop of mustard and cranberry sauce
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