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

Remove the venison steaks from the fridge to allow them to come up to room temperature.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve the salad potatoes.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and tender, 25-30 mins.

Meanwhile, quarter the pear lengthways and discard the core (no need to peel). Halve each quarter lengthways again.

Roughly chop the walnuts.

When the potatoes have roasted for 15 mins, pop the pears onto the same tray.

Add a drizzle of oil and half the honey, toss to cost, then roast until tender and golden, 10-12 mins. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.

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. The venison is safe to eat when browned on the outside. 

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

While the venison rests, return the (now empty) pan to medium-high heat. Add the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary and water (see pantry for amount).

Stir to combine and bring to the boil. Simmer until reduced slightly, 2-3 mins. Remove from the heat.

When everything's ready, in a medium bowl, add the pear, pea shoots, cider vinegar, walnuts and the remaining honey. Season with salt and pepper, then toss to coat.

Thinly slice the venison and share between your plates. Serve the roasted potatoes and pear salad alongside.

Pour the mustard sauce over the venison to finish. 

Enjoy!