This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.
Heat a suitable skillet until very hot, add half of the butter; as the butter melts and begins to foam, place the venison steaks into the pan and allow it to sear on full heat.
This dish makes a lovely Sunday lunch or smart main course; however table manners aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings!