This is a rich, sweet and peppery dish. The redcurrant balances the venison, and the cayenne gives it a spicy kick. The recipe serves 2. A 750g pack has 5 or 6 steaks – so multiply it up if you are feeding more – or if you are just hungry!


  • 2 First Choice Venison Haunch Steaks
  • Glass of red wine
  • 2 tablespoons of redcurrant jelly
  • 3 shallots  – thin sliced, or 1 small onion – halved and thin sliced
  • Cayenne pepper to taste – a good pinch
  • Knob of butter and a tablespoon of olive oil
  • good pinch of dried thyme


  1. Heat the oil in a frying pan, melt the butter in it until it stops sizzling.
  2. Cook steaks for a minute each side. Remove from the pan and keep warm.
  3. Add shallots or onions to the pan, cook on low heat until translucent.
  4. Add cayenne and let it sizzle a bit, wakes the full flavour of the spice.
  5. Return steaks to the pan, bring heat up and add the wine to deglaze (stops it being greasy).
  6. Add thyme, season with salt and black pepper.
  7. Simmer for 15 mins.

Serve with your choice of potato and veg – mine was savoy cabbage and baked potato. Potato buttered and finished under the grill.