• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 

Little cooks: Help toss the fries!

• Meanwhile, thinly slice apple into wedges. 
• Finely chop garlic. 

• Season venison steak with salt and pepper. 
• 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. 

• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and the cracked black pepper until fragrant,1 minute.
• Transfer garlic-peppercorn oil to a small heatproof bowl, then add hollandaise and stir to combine. Season to taste. 

• In a medium bowl, combine mixed salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste. 

Little cooks: Take the lead by tossing the salad!

• Slice seared venison steak. 
• Divide venison, apple salad and potato fries between plates.
• Pour peppercorn hollandaise sauce over venison to serve. Enjoy!

Little cooks: Add the finishing touch by pouring over the peppercorn hollandaise sauce!