Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. Peel and quarter the red onion. Pop the garlic (no need to peel) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the onion onto a baking tray, cut-side up, and drizzle with oil. Season with salt and pepper. Add the garlic parcel to the tray.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the oven is hot, roast the garlic and onion on the top shelf until soft, 10-15 mins. Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the bacon lardons and mushrooms and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Stir the flour (see ingredients for amount) into the bacon and mushrooms and cook for 1 min more. Stir in the water for the sauce (see ingredients for amount) and red wine stock paste. Bring to the boil, stirring, then lower the heat and simmer until thickened, 8-10 mins. TIP: Add a splash of water if it gets too thick.

While the sauce simmers, heat a drizzle of oil in a large frying pan on medium-high heat. Season the venison steaks with salt and pepper. When the pan is hot, lay in the venison and fry for 1 min on all sides. Lower the heat slightly and fry 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. Once cooked, rest the steaks on a clean plate loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Once the garlic has cooled, cut the end with scissors, squeeze out of the skin and mash with a fork. Add the roasted garlic, a splash of milk and a knob of butter (if you have any) to the cooked potatoes and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When everything is ready, pour any resting juices from the venison into your sauce and reheat until piping hot. Thinly slice the venison widthways and transfer to your plates. Add a serving of mash alongside, then spoon over the bourguignon sauce. Serve with the roasted onion quarters on top of the mash. Enjoy!