1 cup red wine
1 cup port
½ onion, finely chopped
1 tsp juniper berries, coarsely crushed
4 bay leaves, crumbled
About 700g venison tenderloin or medallions
1-2 Tbs flour
Oil for browing
¼ cup gin
1 heaped Tbs redcurrant jelly
½ cup redcurrants
Mix wine, port, onion, juniper berries and bay leaves in a non-metal bowl and marinate meat for an hour or more. Remove from marinade and pat dry with kitchen paper. Cut into 4 serving-size pieces and dust lightly with flour.
Heat oil in heavy based fry pan and brown medallions well. Cook on medium-high about 2-3 minutes each side until rare to medium-rare. Remove from heat to a warm plate and cover. Deglaze pan with gin, stirring to dislodge brown bits. Add 1 cup strained marinade and the redcurrant jelly and reduce to a sauce consistency. Strain, return to pan and add redcurrants. Cook 1 minute.
Slice venison and serve with sauce, mashed potato and lightly braised cabbage.
Serves 4-6