Venison steaks with raspberry sauce

Great served with creamy polenta.

Ingredients

½ cup	Raspberry jam, sieved
2 Tbsp	Wine, or water
2 tsp	Red wine vinegar
1 tsp	Cornflour, mixed to a paste with a little water
1 cup	Frozen raspberries

Venison

400 g	Venison medallions (Main)
2 tsp	Freshly ground black pepper
2 tsp	Olive oil

Directions

1. To make the sauce, heat the jam together with the wine or water and red wine vinegar. Stir in the cornflour paste until thickened. Add the raspberries and heat through.
2. Tie the medallions into neat shapes, if required. Sprinkle both sides with the black pepper.
3. Heat the oil in a heavy frying pan. Pan-fry the medallions for about 3-4 minutes each side. The meat should still be pink in the centre. Remove the medallions to a warm platter. Cover and rest for 4-5 minutes.
4. Remove any ties. Drizzle the warm raspberry sauce over the steaks.

Check out more of Jan's venison recipes

• Roast venison with Italian herbs and red wine jus
• Wild venison stir-fry with tamarind chutney
• Chilli venison meatballs