Seared roebuck with mash and bourguignon style sauce

Cook the potatoes in boiling salted water until tender. Drain well and mash. Set aside.

Heat 25g butter in a medium pan and quickly fry the roebuck fillet on both sides until the outside is caramelised. Continue cooking until the meat is cooked to your liking. (Mike recommends venison to be rare). Remove from the pan and set aside to rest.

In another pan, heat the remaining butter and cook the baby onions and diced bacon until tender.

Transfer the onions and bacon to the pan that the meat was cooked in. Retain the butter mixture from the onions and bacon and add the mashed potatoes to this pan. Mix together adding more butter if desired. Set aside.

Gently fry the onions and bacon, then add the wine and cook steadily until reduced by half.

Rub the butter into the flour and whisk into the wine mixture. Cook for 1-2 minutes over medium heat until thickened.

To serve, slice the roebuck fillet and arrange on plates. Serve with the mashed potatoes and the red wine sauce.