Step aside, turkey: This venison Christmas dinner is the ultimate festive feast

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. The venison pairs perfectly with a buttery cauliflower steak, complemented by a poached pear and a rich blackberry-chestnut gravy. I recommend Barolo as its earthy cherry and rose notes complement venison beautifully, while Amarone’s full-bodied sweetness and dried fruit hints elevate the poached pears. Ingredients: For the venison: 4 venison fillets Salt and freshly ground black pepper 30ml olive oil 15g butter Fresh thyme sprigs, optional For the cauliflower steak: 1 large head of cauliflower 2 tbsp olive oil Salt and pepper, to taste Fresh thyme or rosemary, optional For the poached pears: 2 ripe pears, peeled, halved, and cored 300ml red wine 2 tbsp honey or sugar 1 cinnamon stick 2-3 cloves For the cauliflower puree: 1 medium head of cauliflower, chopped into florets 240ml heavy cream Salt and pepper, to taste 30 g unsalted butter For the blackberry and chestnut gravy: 240ml beef stock 120ml fresh blackberries 60ml cooked chestnuts, chopped 60ml red wine 1 tbsp honey or sugar, to taste Salt and pepper, to taste 15g butter Method: 1. Brush both sides of each cauliflower steak with olive oil and season with salt, pepper and fresh thyme or rosemary if desired.