Total cooking and preparation time approximately 20 minutes.

Serves 4

Ingredients

1 tbsp sunflower or vegetable oil
4 x 4 oz venison steaks
2 tbsp butter
1 small or ½ large onion, finely chopped
2 cloves garlic
2 tbsp balsamic vinegar
4 oz jar cranberry sauce
½ tsp ground cloves
½ pint chicken stock
1 tbsp plain flour
1 tbsp cold water

Method

1. Heat the oil in a frying pan on a very hot heat.
2. Fry the venison steaks for 3 minutes each side, until browned, then set aside to rest.
3. Lower the heat to medium, add the butter to the pan and fry the onions and garlic until softened.
4. Deglaze the pan with the vinegar, then stir in the cranberry sauce, cloves and chicken stock.
5. Combine the flour and water in a cup or small jug and stir into the gravy.
6. Bring to the boil and leave to simmer for about 3 minutes, until thickened.
7. Serve the venison steaks with the sauce spooned over the top, with broccoli and mashed potatoes.