A great seductive dish, beautiful and decadent - perfect as a romantic dinner for two.


  • potatoes
  • apples
  • butter
  • milk
  • venison fillet
  • salt, fleur de sel
  • pepper
  • mixed herbs


  • Mash:
  • First make up the mash, starting with nice fluffy potatoes, a little bit over-cooked - to which I have added some apples, nicely stewed until they are soft. Add in butter and some milk.
  • Mash it all down with a fork and put the lid back on to keep it warm
  • Venison:
  • Coat the venison steaks with a little bit of olive oil. Instead of having the garlic cooking with them in the pan, I just want the taste of garlic, I don’t want it too strong.
  • I just rub the venison all over with a nice fresh clove and sprinkle some salt over it, a quick grind of black pepper and straight into a hot grill pan.
  • Cook it just as you would a rump steak. I like it nice and rare in the middle, so I brown it on all sides, for four minutes or so.
  • When it’s cooked for as long as you like it, take it out of the pan and let it rest. That is really important.
  • Sauce:
  • Then de-glaze the pan with some beef stock, giving it a good stir to pick up all the little bits stuck to the pan which will give the sauce its flavour.
  • Get the heat back good and high and add some herbs. It’s a game dish, so I add juniper berries, rosemary, bay leaf and sage.
  • Over the heat, reduce the sauce and remove the herbs.
  • To make the sauce into a jus, I add some jam, which will make it lovely and sticky and sweet. You can use blackberry, blackcurrent or a jelly, to make a nice smooth jus.
  • Finally add some blackberries, currants or blueberries and poach them in the jus to make a lovely black sauce.
  • To Serve:
  • Add salt and pepper to taste, and serve with the apple and potato mash.

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