200g sloe berries or damsons
150ml port
2 venison steaks
salt & pepper
1 tbsp olive oil
2cm grated ginger
1-2 tsp sloe or redcurrant jelly
Place the berries in an ANTA Pudding Bowl and pour over the port. Cover and leave in a cool place overnight.
Season the venison steaks and fry in a little olive oil.
For rare steak, cook for one minute each side, medium steak two minutes each side and well-done steak three minutes each side.
Remove from pan and set aside to rest.
Tip the soaked berries and liquid into the pan and add the grated ginger and jelly.
Bring to the boil, season, then simmer for about 10 minutes to reduce the sauce.
Serve on a warm ANTA Dinner Plate.