4 venison steaks (beef fillet steaks can be substituted if venison is out of season)
Salt and black pepper
150g (5½ oz) blackberry conserve
150ml (¼ pint) port
1 tbsp red wine vinegar
Juice of half a lemon
Watercress or chopped flat leaf parsley
Richer in taste, but generally with less fat or calories than beef, Venison is a fantastic winter choice. The dark, sweet bramble sauce complements it magnificently and when paired with Potato Dauphinoise, it becomes fine dining comfort food.
Place the blackberry conserve and port into a saucepan and bring to the boil on the boiling plate, add the vinegar and reduce (boil quickly) for 5 minutes until thickening. Add the lemon juice and pepper to taste. Keep warm in the simmering oven.
Heat an AGA cast iron grill pan. Wipe the venison steaks and brush with olive oil, season both sides and place into the hot grill pan. Grill on the boiling plate both sides, about 5 minutes in total, dependent upon thickness.
Serve on hot plates with the sauce poured over. Garnish with watercress.