Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Remove the steaks from your fridge to allow them to come up to room temperature.

Peel and chop the potatoes into 2cm chunks. Trim the bottom 2cm from the asparagus and discard.

Roughly chop the parsley (stalks and all).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 12-15 mins.

Once cooked, drain in a colander, then return to the pan, off the heat.

While the potatoes cook, tip the crushed peppercorns onto a plate, then lay the venison steaks into it.

Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat! IMPORTANT: Wash your hands and equipment after handling raw meat. 

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the venison into the pan and brown the meat for 1 min on all sides.

Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. The venison is safe to eat when browned on the outside.

Once cooked, rest the steaks on a board loosely covered with foil.

Return the (now empty) frying pan to high heat (no need to clean).

Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

While the jus thickens, add the butter (see pantry for amount) and a splash of milk (if you have any) to the cooked potatoes and mash until smooth. Season to taste with salt and pepper, then stir through the parsley.

Slice the venison steaks into 5 pieces and plate up with the mash and roasted asparagus alongside.

Spoon over the red wine jus to finish. 

Enjoy!