Venison steaks and red wine sauce

Very tasty

• 2 x 6oz venison steaks per person - the frozen ones from the supermarket are fine

• olive oil

• sea salt

• ground black pepper

• juniper berries, smashed slightly - a splash of gin works for the taste but not as well

• strong red wine - remember Keith Floyd’s rule and taste while cooking - ruby port works just as well

• beef stock

• marmite

• thickener

1. test the wine

2. heat a splash of oil in the pan

3. when hot add the venison steaks and cook until done to your liking, medium is best

4. remove the venison and keep warm - keep the juices in the pan

5. add the red wine to the juices and bring to the boil

6. scrape any burnt bits off the bottom of the pan

7. test the wine again to check it’s still OK

8. add the salt, pepper and juniper berries

9. boil until starting to thicken

10. add an equal amount of beef stock and a tsp of marmite

11. stir well, return to the boil

12. check the seasoning

13. boil until thickened or add the thickener

14. serve the venison with the sauce on the side and a selection of steamed vegetables - I like broccoli, asparagus and corn on the cob - and the remainder of the wine