Seared venison with skirlie mash and beetroot and red wine sauce

For the sauce: heat the butter in a pan and fry the garlic and shallot until softened but not browned.

Add the red wine, beetroot trimmings and beetroot juice. Cook until nearly all the liquid has been absorbed, breaking up the beetroot pieces with a spoon.

Pour in the stock and bring to the boil. Cook until the volume of liquid has reduced by half. Add salt and pepper to taste.

Pour the sauce through a metal sieve into a clean pan to remove the trimmings. Press down with a spoon to ensure you extract all the liquid from the beetroot. Add the diced beetroot and keep warm.

For the venison: preheat the oven to 200C/180C fan/gas 6. Heat the oil in a frying pan and brown the venison on all sides. Transfer to the oven and roast for 8-10 minutes, or until cooked to your liking.

Remove the meat from the oven, cover and leave to rest for a further 8 minutes in a warm place. Carve the venison just before serving.

For the mash: peel, dice and cook the potatoes in a pan of boiling salted water until tender.

Meanwhile, melt the butter in a pan and fry the onion for about 5 minutes, or until softened. Add the oatmeal and cook until all the butter has been absorbed. When the mixture looks dry, keep cooking and stirring until it has browned slightly. Remove from the heat and keep warm.

Drain and mash the potatoes with a potato masher or ricer. Add the cream, parsley and thyme. Fold through the oatmeal mixture just before serving.

. Serve the venison in slices with the skirlie mash and beetroot and red wine sauce.