Eversfield Venison steaks in cranberry

Ingredients:

• Eversfield Venison steaks
• 1 tablespoon groundnut oil
• 2 level tsps. crushed peppercorns
• 2 med shallotts
• 2 rounded tablespoons cranberry sauce
• zest and juice of 1/2 orange 1/2 lemon
• 1 rounded teasp freshly grated root ginger about 1 inch
• 1 level teasp. mustard powder
• 3 tablespoons port.

Method:

Take off the outer zest of half and orange and half a lemon using a potatoe peeler then with a sharp knife shred into really fine strips about 1/2 long.

Then place the cranberry sauce, ginger and mustard powder in a saucepan add the squeezed orange and lemon juice and place over a medium heat.

Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off.

Stir in the port and pour into a jug until needed.

When you are ready heat oil in a medium sized heavy based frying pan, dry steaks with kitchen paper then press peppercorns on both sides of the steaks.

When the oil is smoking hot drop steaks into the pan and cook for 5 mins on both sides for medium cooked steaks, 4 minutes for rare and 6 mins for well done.

Halfway through add shallots and move about the pan until they cook and brown on the edges

30 seconds before the end of cooking time pour in the sauce, not over but around the steaks, season with salt

Serve the steaks with the sauce poured over and garnish with watercress.

Serve with mini jacket potatoes and green salad.