Venison used to have a reputation of something of an exotic rarity, but with the population of Red Deer booming in Scotland, and Roe and Muntjac deer in England and Wales, wild venison is now freely available from a good butcher or game dealer. Even farmed venison is not undesirable, as they still graze freely and are difficult to rear quickly. The flavour is excellent, and the meat withstands hanging well and is rarely too strong. It is a lean and healthy meat, and can be an excellent alternative to steak during the winter months. Take a look at our recipe for Venison Steak with Pepper Sauce.

"Venison Steak with Pepper Sauce"

4 venison steaks cut from the loin
1 teaspoon each of black, white and green peppercorns
small pat of butter
1 tbsp olive oil
small glass of brandy
1 teaspoon of red currant jelly
1 tablespoon double cream
sea salt

Grind the peppercorns in a mill or a pestle and mortar and scatter them over a plate. Press the steaks on the pepper so that they are evenly coated, but not thickly. Fry the steaks in a heavy pan in the oil for a minute each side. Just before removing them, pour in the brandy and set fire to it with a match. Transfer the meat to a warm dish when the flames have died and scrape the pan to deglaze. Add the redcurrant jelly. When it has melted and amounts to a couple of tablespoons then stir in the cream and wait until it bubbles. Place the steaks on warmed plates and pour over a little of the sauce. Serve with creamy mash.