Ingredients

• 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

Directions

• 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.