- Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted.
Steam or simmer the potatoes until just tender, about 8 minutes, then drain well and add a few drops of oil.
Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time.
Cook for 2 minutes on each side for rare, 3 minutes for medium and 4 minutes for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 minute, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.
Cook for: 30 minutes
750g diced potatoes
2 tablespoon olive oil
4 venison steaks
1 tablespoon cracked black pepper
Chopped parsley, to serve
For the sauce:
Zest of 1 orange
6 tablespoon redcurrant jelly
4 tablespoon port
1 cinnamon stick