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

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

Halve any thick broccoli stems lengthways. Peel and chop the potatoes into 2cm chunks.

Pop the garlic cloves (no need to peel) into a piece foil with a drizzle of oil and scrunch to enclose it. 

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Add the garlic parcel to the tray.

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

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. 

Once hot, add the bacon lardons and mushrooms. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pour in the water for the sauce (see pantry for amount), then 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.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the steaks with salt and pepper.

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. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside. 

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

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Once the garlic has roasted and 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.

Just before you're ready to serve, reheat the sauce until piping hot. Add a splash of water if it's a little too thick.

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 broccoli alongside.

Enjoy!