Redcurrant jus

20g butter

1 large shallot, peeled and finely sliced

1 sprig of rosemary, leaves chopped

250ml non alcoholic red wine

250ml chicken stock

1 tbsp redcurrant jelly

1 dsp Worcester sauce

Venison

2 wild South Downs venison steaks

Salt and pepper

1 tbsp Sussex Gold rapeseed oil

Sprig of rosemaryRedcurrant jus

1. Melt the butter in a saucepan, add the shallots and sauté until soft. Season with salt and pepper.

2. Add the rosemary and the wine.

3. Cook until reduced by half.

4. Add the stock and reduce by half.

5. Stir in the redcurrant jelly and Worcester sauce.

Venison steaks

6. Season the steaks. Heat the rapeseed oil in a frying pan and add the rosemary to flavour the oil. When the oil is hot remove the rosemary.

7. Add the steaks and fry for 2 minutes on each side. Cook as required – for well done add an extra 2 minutes.

8. Transfer to a warm plate and leave to rest for 5 minutes.

9. Slice the venison and serve with the redcurrant jus, new potatoes and seasonal vegetables.