Prepare the red wine sauce in advance. Place a heavy-based pan over a medium heat, add vegetable oil and sauté the vegetables and garlic. Stir and scrape the pan until the vegetables turn a dark brown colour

Add the herbs, garlic, red wine, port, and vinegar. Reduce down to a few millimetres deep

Add the stock, bring the sauce to a boil, and reduce to a simmer. Cook until reduced by half

Pass the reduced sauce through a fine strainer. Return to a small pan and finish with the butter

For the broccoli and stilton purée, bring a large pan of heavily-salted water to a rolling boil. Trim the broccoli away from the stem and cook in the water until soft, slighty overcooked

Transfer the cooked broccoli to a blender along with 5 tbsp of the cooking water. Add the butter and stilton and blend until smooth

Transfer the purée to a small pan to keep warm over very low heat. Season with salt and pepper to taste. Set aside

For the venison, place a heavy-based frying pan over a medium-high heat and add vegetable oil

Season the venison with salt and pepper. Once the pan is hot, sear one side of the venison for 2 minutes and then flip to sear the other side for 2 minutes

Remove the pan from the heat. Add thyme, garlic, and 25g of butter

Baste the venison with the infused butter in the pan. Leave the venison in the pan off the heat to slowly finish cooking - 10 minutes to reach medium-rare. Remove the meat from the pan and allow to rest

Place the pan back on a medium heat. Slowly sauté the mushrooms in the remaining infused butter for 5 minutes

To serve, divide the purée and mushrooms between two plates. Slice the venison and divide between the plates. Finish with the red wine sauce