Venison Bourguignon with Baby Potatoes

Steps

1. a small pot of salted water to the boil.
2. Heat a drizzle of oil in a large pot on medium heat. Cook shallots, garlic and carrot, covered with a lid, for 2-3 minutes until golden. Add mushrooms and cook for about 2 minutes, until softened. Add Bourguignon spice mix and cook for about 30 seconds, until fragrant
3. Add wine/stock and cook for about 1 minute, until liquid has almost evaporated. Add jus, water and salt and bring to a simmer. Reduce heat to low and cook for about 20 minutes, until vegetables are cooked and sauce has thickened and reduced by about half.
4. Cook potatoes in pot of boiling water for about 12 minutes, until tender. Drain well and return to pot with butter. Season with salt and pepper and set aside, covered, to keep warm. Pat venison dry with paper towels and season with salt and pepper.
5. Heat a drizzle of oil in a medium, preferably non-stick fry-pan on medium-high heat. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for at least 5 minutes.
6. When Bourguignon has about 3 minutes cook time remaining, add cavolo nero and cook a further 3 minutes, until tender. Remove from heat, stir through butter and season with salt and pepper. Slice rested venison thinly against the grain.
7. divide Bourguignon vegetables between bowls to one side followed by baby potatoes and top with slices of venison.