For the mash

1. Peel the kumara and cut into large cubes. Add to a pot of rapidly boiling water and cook for  about 15 minutes, until soft.
2. Drain the kumara well. In a bowl, place the kumara and add the splash of milk. Season well with salt and pepper, then mash the kumara until smooth, tasting and adjusting the seasoning and adding a little more milk if necessary.
3. Keep warm until ready to serve, then add the parsley and blue cheese and gently stir through.

For the venison and onions and chard

1. Rub the medallions with a little olive oil and season with a little salt and pepper. Heat a frying pan (preferably cast iron) to high.
2. Panfry the medallions, about 3-4 minutes each side for medium-rare. Let the meat rest for a couple of minutes under tinfoil while you do the onions and chard.
3. Deglaze the pan with a splash of red wine, and add the butter and a little oil. Add the onions and saute for about 5 minutes until they are slightly translucent. Add the balsamic, salt and sugar, and saute until soft.
4. Add the chard, and mix through as it wilts and cooks. Once completely wilted and mixed in, serve with the mash and the venison.

Check out more of Delaney's twists on the Kiwi staple of meat and three veges

• Mediterranean roast veges with spiced lamb
• Rare beef with wasabi creme, and edamame, pea and kale orecchiette salad