Ingredients For the roast vegetables 2 tbsp olive oil 1 medium potato, cut into wedges 2 carrots, peeled and cut into large slices 1 clove garlic, peeled few fresh thyme sprigs For the venison 1 tbsp olive oil 2 venison steaks (approximately 150g/5oz each) salt freshly ground black pepper For the red wine sauce 30g/1oz unsalted butter ½ glass red wine 1 lemon, juice only 1 tbsp soy sauce 2 tbsp honey 1 beef stock cube, crumbled Method 1. Pre-heat the oven to 220C/425F/Gas 7. 2. Heat the oil in a char-grill pan and fry the potato and carrots for 5-6 minutes. 3. Add the thyme sprigs and garlic clove to the pan. 4. Transfer the pan to the oven and continue to cook for 15-20 minutes or until the vegetables are soft. 5. Season the venison steaks with salt and pepper. 6. Gently heat the oil in a frying pan and cook the venison for 3-4 minutes either side. 7. Remove from the heat and allow to rest for a few minutes. 8. To make the red wine sauce, gently melt the butter in a medium saucepan. 9. Add the wine, lemon juice, soy sauce, honey and beef stock and cook for 5-6 minutes. 10. Remove the roast vegetables from the oven and transfer to serving plates. 11. Slice the venison steaks and serve with the vegetables. 12. Pour the red wine sauce over and serve immediately.