Venison Steaks with Blackcurrant Sauce

Venison Steaks with Blackcurrant Sauce

serves 4

Ingredients
• 4 venison steaks (or small medallions
of fillet of beef), weighing about
125-150g (4-5 oz) each
• Olive oil, for brushing
• Salt and freshly ground pepper
• Parsleyed sautéed potatoes to finish

For the sauce:
• 150g (5oz) Bonne Maman
Blackcurrant Conserve
• 150ml (1/4 pint) port
• 1 tbsp red wine vinegar
• Juice of ½ a lemon

Method
To make the sauce, place the blackcurrant conserve and port into a saucepan and bring to the boil. Add the vinegar and bubble to reduce for 5 minutes until the sauce has thickened slightly. Add the lemon juice and pepper to taste. Keep the sauce warm until needed. Wipe the venison steaks with kitchen paper and brush lightly with olive oil. Season both sides and place into a hot griddle pan. Grill 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. Serve on hot plates with the sauce poured over, accompanied by some parsleyed sautéed potatoes.