Venison steak with red wine & red currant sauce, served with basmati & wild rice

As per Reg Coombes Coombs request here is my first proper food update. If you would like to suggest future food features, please use the comments form.

VenisonIngredients
For the venison
2 venison loin fillets
salt and freshly ground black pepper
olive oil, for rubbing
For the sauce
1 large glass of red wine
1 tbsp ready-made redcurrant sauce
50ml hot chicken or game stock
1 knob of butter

Serve with rice and vegetables.

Method

  1. Boil the water for the rice, once the water has boiled and the rice.
  2. For the venison, season the venison fillets well with salt and freshly ground black pepper and rub with olive oil. Place in a hot pan and cook for approximately 4 minutes each side
  3. Remove from the pan and leave to rest in a warm place for a few minutes.
  4. Add the wine to the pan that you cooked the venison in and bring to a simmer, stirring with a wooden spoon and scraping up the bits from the bottom of the pan. Add the redcurrant sauce, stock bring up to the boil. Simmer until slightly thickened, then stir in the butter.
  5. To serve, place the venison fillets onto serving plates with the rice. Drizzle over the sauce.

To add more interest to your rice, fry some pancetta and mushrooms and mix in with the rice before serving.