Venison steaks with crushed squash & celeriac remoulade

1. Remove the venison steaks from their packaging and set aside until ready to cook. Place the squash in a steamer and steam for 15 minutes or until tender (or boil in water for 12 minutes, then drain and leave to steam dry for a couple of minutes).

2. Meanwhile, make the remoulade. Thinly slice the celeriac into strips, then stack a few slices on top of each other and cut into thin matchsticks. Repeat with the rest. Mix the yogurt, mayonnaise, mustard, parsley and lemon juice in a bowl. Stir into the celeriac and season, then set aside.

3. Heat half of the oil in a nonstick frying pan over a high heat. Season the steaks, add to the pan and cook for 2 minutes. Turn over, add the thyme and cook for 2 more minutes for rare, or longer to your liking. Set aside on a plate to rest. Meanwhile, use a fork to crush the butternut squash with the remaining oil and divide between 2 plates. Serve with the remoulade and venison, discarding the thyme.