Red onion venison with sautéed Italian potatoes, rosemary and griddled asparagus

Red onion venison with sautéed Italian potatoes, rosemary and griddled asparagus Method 1. In a large bowl, place the venison steaks, red onion and red wine. Season with salt and freshly ground pepper. Marinate in the refrigerator for at least 24 hours.

Remove the venison steaks from the marinade and pat them dry.

Preheat a griddle pan until very hot.

Brush the venison steaks with olive oil, season with salt and freshly ground pepper and cook on the griddle for 3 minutes each side. Set aside and slice thinly.

Brush the asparagus with olive oil, season with salt and freshly ground pepper and cook the asparagus on the griddle pan for 4 minutes.

Transfer the red onion and half the wine from the marinade to a frying pan. Add in the brown sugar, a pinch of salt and freshly ground pepper and bring to the boil. Reduce the heat and simmer for 3 minutes.

Meanwhile, rub the flour into the butter until absorbed.

Add tiny pieces of the floured butter to the sauce over a very low heat, stirring as you do so until the sauce thickens. Do not allow it to come to the boil again.

Meanwhile, slice the par-boiled potatoes into 1cm-thick slices.

. Heat the remaining olive oil in a large, heavy-based frying pan. Add in the potato slices and fry them with garlic and rosemary, seasoning with salt and freshly ground pepper, until golden brown on both sides.

. Place a few sauté potatoes in the middle of each of four warm serving plates. Top each portion with a sliced venison steak and the red onion sauce. Place 5 asparagus spears on top of each portion at angles and serve immediately.