• See ‘Top Steak Tips!’ (below left). Season venison steak. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. 
• Transfer to a plate, cover and rest for 5 minutes.

TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

• Slice lemon into wedges. 
• Finely chop garlic. 
• Thinly slice courgette into sticks. 
• Cut broccoli into small florets, then roughly chop stalk. 
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Slice venison. • Divide steak and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!