Ingredients:

• 2 Venison Steaks
• 1 pack of Pancetta
• 1 tbsp Olive oil
• 1 glass of full bodied Red wine
• 3 tsp of good quality onion & fruit chutney
• 1 pint of Chicken stock
• 2 medium sized, yellow flesh Potatoes
  
• 2 Garlic cloves
• 2 sprigs of fresh Thyme
• 1 knob of Butter
  

Method :
To create the fondant potato peel the spud and chop of the two small, pointy ends so the potato can be stood up. Trim the potato down until it is roughly barrel shaped and using a speed peeler shave down the corner edges on each flat face (this prevents burning the edges). Now in a heavy based, medium pan warm the butter over a low / medium light, after it's stopped foaming add the thyme and potatoes, standing each of the spuds up one one of their flat edges. Lightly fry in the thyme and butter for 5 minutes until golden brown, then turn the potato over 180* and do the same to the other flat face. After 5 minutes VERY CAREFULLY add the chicken stock, only add the chicken stock up to the point it nearly covers the potatoes, you want the very top edge clear of the stock so it stays crispy. The stock will bubble, hiss, spit and generally go mental when it comes into contact with the hot butter so be VERY CAREFUL. Drop in the lightly crushed garlic cloves. Cover the pan and allow it to simmer for 25 minutes, occassionaly moving the potatoes around, remember NOT to turn them over. We want the top, flat edge to stay out of the stock.
Get the oven on to about 150*c. Now warm a small frying pan over a high heat and add a single tbsp of Olive oil. Now take the two venison steaks, and cut each in half, take each of these halves of the steaks and wrap in a single slice of Pancetta, or enough to wrap the meat completely. Add each of the four venison parcels to the frying pan and sear for approximately 2 minutes on each side. This will vary depending on the thickness of the steaks so use your own judgment. Once the meat is browned nicely add to a warmed plate and pop in the oven to rest and finish off.
Deglaze the frying pan by adding the glass of red wine and scraping up all the tasty, meaty bits off the pans surface with a wooden spoon. Now add the chutney and stir until it's melted away, reduce this by half on a medium heat stirring occassionaly, should take about 5 minutes.
The potatoes should be just about done, lift them both out of the pan, pop on the same plate as the venison and discard the stock.
Now take two warmed plates out of the oven, you do always warm your plates don't you? Pour a couple of spoonfuls of the red wine sauce on to each plate and top with two of the venison parcels, add a fondant potato to each plate and serve.
Serve with : Red Wine! Obviously. You can serve with anything from pan fried Asparagus, Savoy Cabbage fried with olive oil and garlic to glazed Carrots.
Source : Various, inspiration came from the Hairy Bikers and BBC Good Food.
Serves : 2
Prep Time : 10 minutes for the potatoes.
Cooking Time : 25 minutes, depends on potato size.