Venison Steak and Mayonnaise

Serves: 2

Difficulty: Easy

Preparation time: 15 mins

Cooking Time: 5 mins

A wonderfully easy dinner for two To serve: 400g fat chips, made with Maris Piper potatoes

• 300g venison fillet cut into 2 steaks
• A little olive oil
• Freshly ground black pepper
• Coarse sea salt

Mayonnaise:

• 1 whole egg
• 1 egg yolk
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 250ml light olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh tarragon

First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil. Stir in the tarragon.

Brush the venison fillets with the oil and season. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking. Serve with the hot chips and mayonnaise.