800 grams venison medallions
olive oil, to brush and drizzle
2 tablespoons purchased ras el hanout spice mix
ground paprika, to garnish
sea salt and ground pepper
½ medium cauliflower, thick stem cut out, florets, roughly chopped
500 grams (2 large) agria potatoes, peeled, thinly sliced
2 cloves garlic, crushed
⅓ cup cream
2 tablespoons butter
8 large pitted green olives
small handful mint
zest 1 lemon
Cauliflower mash: Cook the cauliflower and potatoes in plenty of boiling salted water until tender. Drain well then tip back into the saucepan. Place over a low heat for 5 minutes, stirring to dry off excess moisture. Mash well, then beat in the garlic, cream and butter and season generously with salt and pepper. Cover to keep warm.
Venison: Brush the medallions with oil, then sprinkle both sides with ras el hanout and salt. Heat a sauté pan then cook the medallions for 2–3 minutes each side. Transfer to a plate, cover loosely and rest for 3 minutes.
Olive salsa: Chop the olives, mint and lemon zest together.
To assemble: Divide the mash between shallow bowls. Top with the sliced venison then sprinkle over the salsa. Add a pinch of paprika and a drizzle of olive oil. Serves 4–5.
Cooks note: For a super-smooth mash, after drying off excess moisture, place in a food processor with the remaining ingredients and blend until silky smooth.