1. For the mashed potatoes, peel the potatoes and boil in salted water for 20-25 minutes until soft. In a saucepan gently warm the butter and milk (do not boil!) add salt, pepper. Finely grate the parmesan. Set aside.
2. Take the medallions from the packet and pat dry. Apply salt, pepper and thyme.
3. Halve onions and cut into thin strips. Heat olive oil in a pan, fry the medallions in hot oil 3 minutes each side. Remove to rest. Add a little oil to the pan and sauté the onion.
4. Drain potatoes, mash with the butter-milk mixture.
5. Serve with venison steak, onions and grated Parmesan.

Tip:

For best cooking results remove venison from the fridge 30 mins before cooking to allow them to warm up to room temperature.