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.