- 100ml/3½fl oz cold-pressed rapeseed oil
- 4 large potatoes
- pinch smoked sea salt
- 100ml/3½fl oz cold-pressed rapeseed oil
- 5 small red chillies, whole
- 4 small red onions, finely sliced
- 800g/1lb 12oz wild Scottish venison haunch steaks
- 200g/7oz soft dried figs
- 50ml/2fl oz port
- 150ml/5fl oz balsamic vinegar
- watercress salad, to serve
- For the potato wedges, preheat the oven to 200C/400F/Gas 6. Warm the rapeseed oil in a baking tray in the oven.
- Slice the potatoes into wedges as thickly or thinly as you like, rinse under cold running water and pat dry with a tea towel (you don’t want any droplets of water left on the wedges).
- Add the wedges to the hot oil and bake until golden and crisp – about 40 minutes – turning only once half way through. (Baking time is dependent on the thickness of the wedges.)
- For the venison, heat half the rapeseed oil in a heavy frying pan. Add the chillies to the hot oil and coat completely, cooking for about two minutes or until the skins just begin to blister.
- Stir in the red onions and cook for three minutes. Add the venison steaks, turning to seal all sides of the meat. Cook for about eight minutes for medium-rare. Add the figs and remaining oil, then the port and the balsamic vinegar and reduce for about three minutes.
- Serve the venison with a watercress salad and a sprinkling of smoked sea salt over the potato wedges.