Balsamic-Glazed Venison Steak & Parsnip Mash

While the potato and parsnip are cooking, cut the broccolini in half lengthways. Roughly chop the cavolo nero kale. Thinly slice the button mushrooms. Finely chop the garlic. Pick and roughly chop the sage leaves. Roughly chop the roasted hazelnuts and slivered almonds.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, cook the sage leaves, hazelnuts and slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a plate lined with paper towel. Season with salt.

See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season the venison steak with salt and pepper. When the oil is hot, cook the venison for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest, leaving the residual juices in the pan. Drizzle the balsamic glaze over the steak and place the remaining butter on top. Cover to keep warm. TIP: The heat will melt the butter and glaze to make a sauce.

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the venison is resting, return the frying pan to a medium-high heat with the residual steak juices and a drizzle of olive oil. Cook the sliced mushrooms and broccolini until starting to soften, 5-6 minutes. Add the kale and garlic and cook, stirring, until softened, 2 minutes. Season to taste.