Venison steaks with sweet potato fries and pickled rhubarb

Method

1. Combine the vinegar, 50ml water, the salt, sugar and mustard seeds in a small pan. Bring to the boil over a medium heat, stirring every now and then to dissolve the sugar. Once it boils, remove from the heat and leave to cool a little. Put the sliced rhubarb in a bowl or jar and pour over the warm (but not hot) pickling liquid and set aside to quick-pickle while you make everything else.
2. Put the sweet potatoes in a pan and cover with water. Bring to the boil, then simmer for 10 mins until just tender. Scoop the potatoes out of the pan (keep the pan of water to use for the veg) and leave for a few minutes until cool enough to handle, then cut into 5mm slices. Heat 1 tbsp oil in a large frying pan, then add the potatoes and a good pinch of salt. Fry, ideally in one layer, for 10 12 minutes, turning halfway, until golden.
3. Meanwhile, season the steaks and coat with crushed peppercorns. Heat another frying pan until very hot, then add 1 tbsp oil and cook the steaks for 2 4 mins each side, depending on how thick they are and whether you prefer them medium-rare or medium. Set aside to rest for 5 minutes.
4. Bring the pan of water back to the boil and cook the greens for a few minutes until tender. Return the pan from cooking the steak to a medium heat and add the butter. Drain the pickling liquid from the rhubarb into a bowl then, once the  butter has melted, add the pickling liquid to the pan and stir to combine. Add any resting juices from the venison and bubble for a minute. Serve the steak with the potatoes, rhubarb, pan sauce and greens.