Venison steaks with sweet potato fries and pickled rhubarb - delicious. magazine

Ingredients

• 50g white wine or cider vinegar
• 1 tsp fine salt
• 15g caster sugar
• ¼ tsp mustard seeds
• 1 rhubarb stick, sliced
• 2 small-medium sweet potatoes, scrubbed
• 2 tbsp olive oil
• 2 venison steaks (ideally wild)
• ½ tsp pink peppercorns
• 200g purple sprouting broccoli or other greens to serve
• 20g salted butter