Venison Steaks French Style

By Ainsley Harriott

Ingredients

Marinate the meat for 24 to 48 hours in:
1 Litre of rich red wine
1 chopped carrot
1 chopped onion
2 crushed cloves of garlic
5/6 bay leaves
Thyme
Black Pepper
Mix well, leave in the fridge

Method

To make the sauce : Filter the marinade. Fry shallots in butter, add red wine vinegar, let shallots melt. Add cranberry jam in the pan (2 tbs), leave it to reduce, and finally add the marinade wine (filtered) and reduce. Once the meat has marinated, remove it from the marinade, add seasoning (salt) and fry it in a pan 1.5 min on each side maximum. The meat should be left "pinkish" in the centre. "Enjoy it together with the sauce, it could be the best meat recipe you have ever ever tried !!!"

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