Venison steak with Port sauce

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Ingredients

750g small potatoes , halved or quartered if some are large

2 tbsp olive oil

4 venison steaks

1 tbsp cracked black pepper

chopped parsley , to serve (optional)

zest 1 orange , removed in strips, plus its juice

6 tbsp redcurrant jelly

4 tbsp port

1 cinnamon stick

Method

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

Steam or simmer the potatoes until just tender, about 8 mins, 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 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.