Venison Steaks with Blackcurrant Sauce
Ingredients (serves 4):
- 4 venison steaks (beef fillet steaks may be substituted if venison is out of season)
- Olive oil
- Salt and black pepper
For the sauce:
- 150g (5½ oz) Bonne Maman Blackcurrant jelly
- 150ml (¼ pint) port
- 1 tbsp red wine vinegar
- Juice of half a lemon
- Freshly ground black pepper
- Watercress or chopped flat leaf parsley
Heat an iron grilling pan.
For the sauce, mix the blackcurrant preserve and port into a saucepan and bring to a boil, add the vinegar and reduce (will boil quickly) for five minutes until thickened slightly. Add the lemon juice and pepper to taste. Keep warm on the stove.
Wipe the venison steaks with kitchen paper and brush lightly with olive oil, season both sides and place into the hot grilling pan. Grill on the stove both sides, about 5 minutes in total, dependent upon thickness.
Serve on hot plates with sauce poured over, accompanied by some sauté potatoes. Garnish with watercress.