Venison steak with Port sauce

• small potatoes↗750g g

  halved or quartered if some are large

• olive oil↗2 tbsp
• venison↗4

  steaks

• cracked black pepper↗1 tbsp
• chopped parsley

  to serve (optional)

• zest 1 orange

  removed in strips, plus its juice

• redcurrant jelly↗6 tbsp
• port↗4 tbsp
• cinnamon stick↗1

Step-by-step instructions

1. 1

   Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.

2. 2

   Steam or simmer the potatoes until just tender, about 8 minutes, then drain well and add a few drops of oil.

3. 3

   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, two 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.