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Venison steaks with damson sauce

Lesley Mackley
Lesley Mackley serves venison steaks with a tasty sauce made from damsons grown in the Midlands

Venison steaks with damson sauce

Method

1. Preheat the oven to its lowest setting. Pat the steaks dry with kitchen paper and season with salt and pepper.

2. Heat the oil in a heavy-based, non-stick frying pan. When very hot, add the steaks and seal on both sides. If they are very thick, seal on the sides too. Reduce the heat and cook, turning once for about 10-15 minutes, depending on whether you prefer your steaks rare or medium. Take care not to overcook them.

3. When the steaks are cooked, transfer to a plate, cover loosely with foil and keep warm in the oven.

4. Pour a little of the wine into the pan and, over a low heat, scrape up any residue left by the meat. Add the rest of the wine and simmer for 5 minutes or until reduced by half.

5. Stir in the damson jelly or cheese and the damson gin and stir until melted and the sauce is smooth.

6. Remove the steaks from the oven and slice each into 3-4 diagonal slices. Add any juices on the plate to the sauce.

7. Place the steaks on warmed plates and serve with mashed potato, a green vegetable and the sauce.