Venison Involtini

Place each venison steak between two sheets of baking paper or plastic wrap. Using a meat mallet or rolling pin, pound the steaks to about 5mm thickness, ensuring they remain even for rolling..

On your bench, lay down three rashers of streaky bacon, slightly overlapping. Put two sage leaves on the bacon, then place a piece of pounded venison on top.

Sprinkle with some garlic, salt and pepper. Put in another sage leave then roll the steak tightly into a log and secure it with a toothpick, ensuring the bacon stays in place and the log remains rolled. Repeat with the remaining bacon and steaks.

Heat a large ovenproof frying pan over medium- high heat. Sear the involtini on all sides (as best you can, with the toothpicks and whatnot) until the bacon is crisp and browned, 4 to 5 minutes.

While that is happening, pick/shred your mushrooms and slice the garlic.

Transfer the pan to a preheated 180°C oven and roast for a further 4 to 5 minutes. Remove from the oven and let the involtini rest.

While the resting is taking place, put the pan back on the stove over medium heat. Add the butter, mushrooms and garlic and sauté for a few minutes until they’re softening. Deglaze with the marsala, scraping up any goodness from the bottom of the pan. Once reduced slightly, add the cream, return to the boil and cook until the sauce thickens, about 2 minutes. Season with the vinegar and a pinch of salt if necessary.

Remove the toothpicks from the involtini and slice them if desired. Serve with the sauce spooned over the top.

Slice the top off the sourdough loaf and set it aside. Hollow out the inside, leaving mainly the crust to hold the filling. Save the removed bread for another use or dip it in stuff and snack while you work.

Thinly slice your chosen red meat and heat a grill or pan over high heat. Sear the meat briefly on both sides until browned but still tender, then set aside.Turn the heat down a bit, and sauté the

sliced mushrooms and garlic in one tablespoon of butter. Cook until the mushrooms are tender, then remove from heat.

In the hollowed loaf, first spread the 2 tbsp of butter, then the mustard inside. Layer half the salami at the bottom, followed by half the seared meat. Add caramelised onions, then half the sautéed mushrooms and half your chosen cheese slices. Repeat until the loaf is firmly packed with layers

Spread the inside of the top of the loaf with caramelised onions and mustard, then place it back on the top of your filled loaf. Wrap the sandwich tightly in baking paper, then aluminium foil.Weigh it down with a heavy object like a cast-iron pan, diving weights, or a stack of books and let it press for at least 6 hours, preferably overnight.

Take it on your next hike, walk, hunt, day trip, picnic, whatever!