Ingredients:

•  1kg Venison haunch
•   2 Garlic cloves, crushed and chopped
•   1tsp salt
•   Cracked peppercorns
•   1tbsp olive oil
•   50g butter
•   300ml port
•   thyme
•   500g potatoes, peeled, sliced thinly
•   12 pikopiko
•   Pinch nutmeg
•   2 garlic cloves, crushed, chopped
•   200ml cream

Preheat the oven to 180 degrees celcius.

Boil the potatoes till soft. Strain water, dry out the potatoes carefully over the element. Season with salt and pepper, nutmeg, cream and garlic.

Blanch the pikopiko in boiling salted water for 10 minutes till soft, strain and chop into small pieces.

Add pikopiko to the potatoes and mix.

Season the venison with salt, pepper and crushed garlic

Heat a large heavy frying pan over high heat. Add the oil and 2 tablespoons of butter. Once the butter begins to foam, add the venison. Brown the meat on all sides, transfer to the oven and roast for 15 minutes

When cooked transfer the meat to a warm plate, cover with a tinfoil and allow to rest.

Pour any of the fat out of the pan and add the thyme, pepper and port.

Reduce till sauce thickens.

Whisk in 1tbsp butter and salt if necessary.

Carve the venison into slices. Serve on top of potato and pikopiko mash and pour the sauce over the meat. Garnish with thyme