In my last article, I wrote about meat prep etc.

Something Ive been wanting to add to all of this is the sauces that go well with venison steaks. Aside from the usual Pepper, Mushroom etc sauces - something that Ive been working on and found to work very well is the following

Red Wine or Cranberry reduction sauce.

Simple really - all you'll need is:

Butter - 2 - 3 table-spoons of

Sugar - white or brown - half a cupfull

salt and pepper to taste

Cranberry juice or

Red Wine - dont use a rough wine rather a softer blended red which fewwer tannins (acidity)

How you get it right

Melt the butter in the pan,

Add 3-400ml (less than a pint) of wine or juice

let this simmer / lightly boil until the liquid is thicker - abt half its volume evaporated.

Add the sugar and stir until dissolved - this now needs to be a syrupy consistency - if not, reduce it more but be carefull the sugar wants to stick to the pan so stirring constantly is important

Add salt and pepper to taste

Serve over your steaks or gamefowl - the result is a sweet and tart sauce which enhances the flavour of the venison

Have fun

Chris