1. Set the oven to 200°C/gas 6. Heat the oil in a large frying pan over a high heat and seal the meat on all sides. Season with salt and freshly ground black pepper, transfer to a roasting pan and cook for 1 hour for rare meat and 1 hour and 15 minutes for medium.

2. To make the potato cakes, simply mix together the mashed potatoes and flour. Stir in the egg and season with salt and freshly round black pepper. Form the mixture into little cakes.

3. Heat the butter in a frying pan over a medium heat and fry the potato cakes until golden brown. Keep warm in a low oven until ready to serve.

4. Remove the cooked venison from the roasting pan, cover and leave to rest in a warm place. Meanwhile, heat the roasting pan over the hob and stir in the redcurrant jelly and mustard. Pour in the wine and allow the sauce to bubble and thicken for several minutes, scraping all the sticky bits that are stuck to the side of the pan.

5. Carve the venison and serve immediately with the potato cakes and sauce.