Serves 6                       6x220g haunch steaks             2 tbsp olive oil                 1 good sprig thyme               1 good sprig rosemary            2 cloves garlic

Beetroot Mousse                340g jar morello cherry conserve 2 tsp gelatin                    Salt & pepper                    250g vac packed beetroot        

Tips:Make the mousse in the morning or the day before. Marinate the meat in the morning.  Try to leave the meat a little pink so that it does not dry out as venison is quite a dry meat.

Method:   Gas Mark 4  180C                       Dissolve the gelatin with a little boiling water (make sure it is all dissolved).                             With your blender pulse the beetroot to a smooth paste, and place into a bowl. Pour the jar of cherry jam into the blender and pulse until smooth, then add to the bowl with the beetroot and season. Pour the mixture between individual ramekins. Place in the fridge to set.                                                    To marinate the meat chop the herbs and the garlic, mix with the oil and rub into the meat.                    Heat a steak pan until very hot and seal the steaks on both sides (about one minute). Place into a casserole dish and bake for about 7 minutes. Try to leave them pink.

Serving suggestion:                             Dauphinoise potatoes, roasted root vegetables

Wine recommendation:                           Morellino Di Scansano