These grilled venison leg steaks with aubergine and tomato tian and pistou brings together the last of the summer produce and the start of the autumnal offerings. A modern take on “meat and two veg”, this makes a perfect supper to conclude a day in the field.

For a minature morsel of venison, nothing can beat our venison sausage rolls. Perfect for slipping into a pocket and enjoying in the field.

GRILLED VENISON LEG STEAKS WITH AUBERGINE AND TOMATO TIAN AND PISTOU

This recipe is a modern and lighter, but still delicious, version of “meat and two veg”, so should satisfy all camps.

Serves 6

• 6 x 180g-200g portions of leg steaks about 2cm thick
• 2 aubergines, sliced into 1cm rounds
• 1 tsp fine sea salt
• 1 red onion, peeled and thinly sliced
• 3 cloves garlic, peeled and finely chopped
• 3 tbsp olive oil
• 50ml red wine
• 2 large tomatoes, sliced into 1cm rounds
• 1 tbsp dried herbs de Provence
• 2 tbsp grated hard cheese, such as gruyère or comté

For the marinade

• 2 cloves of garlic, crushed
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp ground fennel seeds

For the pistou

• 50g basil leaves
• 1 garlic clove, crushed
• 50ml olive oil
• 50g grated hard cheese, such as gruyère or comté

GRILLED VENISON LEG STEAKS WITH AUBERGINE AND TOMATO TIAN AND PISTOU: THE METHOD

Marinate the meat for at least one hour before cooking.

To make the marinade, in a large bowl mix the garlic, lemon zest and juice, olive oil and fennel seeds and season with salt and pepper. Toss through the steaks then leave covered in the fridge.

When ready to cook: on a hot griddle or frying pan, cook the steaks on both sides for a couple of minutes if you like it pink, then serve. (When cooking thinner pieces of meat like this it is best to cook them straight from the fridge so that by the time the outside has been nicely seared the inside is warmed through but remains pink.)

To make the pistou: whizz the basil, garlic, gruyère or comté and oil until smooth, season with salt and pepper. Serve at room temperature.

Pre heat the oven to 180°C/ 350°F/Gas Mark 4.

Lightly oil a baking dish 25cm x 15cm x 7cm deep.

Toss the sliced aubergines in the sea salt and leave for 30 minutes in a colander (in this case, salting produces a better texture).

In a small saucepan, sauté the onion and garlic with a tablespoon of olive oil for 10 minutes or until softened and sweet; mix in the wine then spread on the base of the dish.

Toss the salted aubergine and sliced tomato with the herbs de Provence and remaining olive oil and season.

Layer the tomatoes and aubergines alternatively in the dish so they are almost standing upright and the dish is packed full then cover tightly with foil and bake for 45 minutes or until the aubergines are soft. Remove the foil, sprinkle over the cheese and bake for a further 20-30 minutes until the cheese turns golden.

Just before serving, dot spoonfuls of pistou on top and serve any extra as a sauce.