Sheffield barman and Come Dine With Me heart-throb Ollie served up flashy variation on steak and chips with this venison recipe
1. Crush the peppercorns and rock salt in a pestle and mortar. Tip onto a board and add the chopped rosemary and thyme; mix together. Rub the venison with a little oil, then rub the peppercorn and herb mixture all over, pressing firmly into the flesh.
2. Preheat the oven to 200°C/Gas 6. Heat the remaining oil in a large, frying pan until hot. Add the venison and cook for around 10 minutes, turning occasionally to seal on all sides. Place in a roasting tin and put in the oven for around 20 minutes to finish cooking.
3. In the frying pan used to seal the meat, add the onions, red wine and vegetable stock. Bring to the boil, scrapping well with a wooden spoon to lift the sediment from the bottom of the pan. Simmer for a few minutes until the onions are softened, stirring occasionally.
4. Stir the flour and butter paste into the sauce a little at a time until thickened and smooth; keep warm. Remove the meat from the oven and place on a board. Cover with foil and leave to rest for 10 minutes. Serve thick slices of the venison with the red wine sauce and a pile of chunky chips.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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