June 27, 2016
For the sauce:
1To make the sauce, place the blackcurrant conserve and port into a saucepan and bring to the boil.
2Add the vinegar and bubble to reduce for 5 minutes until the sauce has thickened slightly.
3Add the lemon juice and pepper to taste.
4Keep the sauce warm until needed.
5Wipe the venison steaks with kitchen paper and brush lightly with olive oil.
6Season both sides and place into a hot griddle pan.
7Grill on both sides for 2-3 minutes, about 4-6 minutes in total, dependent upon the thickness of the steaks and how you like it cooked.
8Serve on hot plates with the sauce poured over, accompanied by some parsleyed sautéed potatoes.