There's nothing quite like the rich flavour of venison to warm the soul, and when paired with the earthy sweetness of purple sprouting broccoli and the pungent, herbal tang of wild garlic, it's a match made in culinary heaven. A dish that's as satisfying as it is delicious.



  • Preheat the oven to 200C/400F/Gas Mark 4. 

    Take a medium-sized roasting tray and scatter in the purple sprouting broccoli and garlic, drizzle it with rapeseed oil and generously season with sea salt. Give the pan a good shake so the PSB is well coated, then place it in the oven and roast for 15 minutes, turning the broccoli halfway through. 

    Season the venison steaks with a good pinch of salt and pepper. Take a cast iron pan and place it over a high heat. To the pan add a drizzle of oil. Lay the steaks into the hot pan and cook for 2-3 minutes on each side. For the last minute of cooking add in a small knob of butter and toss the foaming butter around the pan, coating the steak. Remove from the pan and set aside to rest for 5-10 minutes. 

    To make the tahini yoghurt dressing; in a small bowl add the yoghurt, a small pinch of salt, a good squeeze of lemon and the tahini, then mix together and check the balance of flavours as well as the seasoning, adjusting if necessary. If the mixture needs thinning to make a pourable consistency add a tiny bit of cold water until it loosens. Set to one side. 

    On a large platter, pour over the cooked lentils, to this add the roasted PSB, garlic and any juices from the pan. Add the lambs' lettuce, wild garlic and parsley and mix everything together. Slice the venison steak and scatter over ribbons of meat, pouring any juices from the pan over the dish. Finally, generously drizzle over the tahini yoghurt dressing and finish with a good handful of dukkah. 

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