Venison tacos with grilled spring onions and peanut salsa

Method

1. Rub the venison with half the oil, season on both sides with salt, then set aside.
2. For the salsa, heat the oil in a small pan over a low-medium heat. Add the chillies and fry for 6-8 minutes until a little puffed, toasted and smelling fragrant. Put the chillies in a bowl, leaving the oil behind. Add the garlic to the oil and cook, stirring often, until crisp and light golden, then remove with a slotted spoon and add to the chillies. Add the peanuts and sesame seeds to the oil and fry for 5 minutes until lightly toasted, then stir in the vinegar and sugar and return the chillies and garlic to the pan. Set the pan aside to cool for 15 minutes, then whizz the contents in a food processor until everything is finely chopped. Taste and season with salt.
3. Heat the oven to 160ºC fan/gas 4. Heat an ovenproof frying pan over a high heat, cook the venison for 2-3 minutes on each side until browned, then transfer to the oven and cook for 8-10 minutes for medium-rare. Put on a plate to rest in a warm place (take care with the hot handle).
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4. Wipe out the pan and return to a high heat. Toss the spring onions with the remaining oil, then cook for 3-4 minutes, turning occasionally, until charred and tender. Set aside to cool slightly, then chop or leave whole.
5. Warm the tortillas according to the packet instructions. Thinly slice the venison and toss with any resting juices. Serve with the warm tortillas and the spring onions for everyone to assemble into tacos topped with crumbled feta, peanut salsa, chopped coriander and a squeeze of lime.