Ingredients
1 venison steak
140g/5oz potatoes
4 tbsp olive oil
flatleaf parsley
For the marinade:
4 tbsp olive oil
1 garlic clove, crushed
6 sprigs thyme
freshly ground black pepper
For the red wine, chocolate and chilli sauce:
¼ red onion, chopped
60g/2oz butter
150ml/5fl oz red wine
pinch chilli flakes
1 tbsp melted chocolate

Method
1. Heat the oven to 220C/425F/ Gas 7.
2. Place the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until just tender.
3. Place the steak in a bowl and cover with all the marinating ingredients.
4. For the sauce, melt half the butter in a pan and add the onions, cook for 5 minutes or until softened.
5. Add the red wine and chilli flakes and simmer until it has reduced to half the original volume.
6. Drain the potatoes, put on to a baking tray and drizzle over the olive oil. Put into the oven and roast.
7. Melt the chocolate in a bowl over a pan of simmering water and add to the red wine reduction.
8. Season the steak with some salt and fry on a hot griddle for 3 to 4 minutes on each side.
9. Remove and leave to rest for a few minutes then slice into thick pieces.
10. Whisk the remaining butter into the sauce with the pan juices from the steak.
11. Put the roasted potatoes on a plate, place the venison steak on top and pour over the sauce. Garnish with chopped flatleaf parsley.