Venison Leg Steak with Wild Mushroom Sauce | Tender Autumn Game Roast

Preheat the oven to 200 °C (180 °C fan). Wash the potatoes thoroughly, cut into wedges, then toss with 1 tablespoon of olive oil, half of the finely chopped fresh rosemary, salt, and freshly ground black pepper. Spread onto a baking sheet lined with baking paper, and roast until nicely golden brown and crispy, about 25-30 minutes.

Take the venison leg steaks out of the refrigerator at least 20-30 minutes before cooking to allow them to come to room temperature. Thoroughly pat them dry with paper towels, then season both sides with salt and freshly ground black pepper right before cooking.

Heat a heavy-bottomed (preferably cast-iron) pan with 1 tablespoon of olive oil until smoking hot. Place the steaks in the pan and sear over high heat for 2-3 minutes per side until they develop a deep brown crust.