Ingredients (serves two)

2 venison steaks

125ml/1/2 glass red wine

10g/1/2 oz dark, bitter chocolate

12 juniper berries

1tbsp redcurrant jelly

Salt and pepper

Sweet potatoes

Winter vegetables


Pan-fry the venison steaks, and reserve in a warm place. Deglaze the pan with the red wine and reduce by simmering over a low heat. Add the chocolate, juniper berries and redcurrant jelly, and reduce a little. Season and stir until the sauce has an even consistency. Pour the sauce over the venison steaks and serve on a bed of sweet potatoes and winter vegetables.