To make dukkah-spiced venison: toast walnuts, cool and blitz in food processor. Add cumin coriander and salt. Add lightly toasted sesame seeds and pulse quickly for 3-4 seconds in total.
Preheat oven to 200°C. Remove venison from packaging and allow to bloom.
Season venison steaks with salt and freshly ground black pepper. Heat oil in a frying pan on high heat. Add butter and when it starts to foam add venison. Sear quickly on all sides. Coat in dukkah spice mix and finish steaks in the oven for 5 minutes. Rest in a warm place covered with tin foil for 5 minutes.
To make glazed beetroot: place the beetroot, crushed garlic, thyme and olive oil in a roasting tray. Cover with tinfoil and roast in a hot oven until tender (how long will depend on the size, test with a skewer). Allow to cool completely. Using a turning knife peel beetroot. Cut beetroot into wedges and set aside. Heat up a pan, add butter and salt and pepper. As it starts to foam add beetroot and heat through while you toss the pan. Add redcurrant jelly after straining off a little butter and deglaze with red wine vinegar and a touch of chicken stock. Finish glazing the beetroot with a few flecks of cold butter to give a glassy finish.
To make the parsnip and potato mash, boil potatoes and parsnip in plenty of water. When tender drain and mash. Add butter and cream. Season to taste with salt and pepper.
To finish: Slice steaks across the grain and serve with potato and parsnip mash, glazed beetroot and brussels sprouts. Drizzle some of the juices from the beetroot around the plate and enjoy.