Venison

I intended to go out today but was so tired I just couldn't bring myself to move off the sofa.

I do like my venison and pick up a couple strip-loin steaks at the Stockbridge Market every couple weeks. I pan fried the steaks with a little seasoning in a little chili oil for a couple minutes and then left in a hot oven to settle while I made some gravy with the oils from the pan and some blackcurrant jelly and a good slug of whisky. The venison was perfectly cooked and really tender, so much so it almost fell apart while trying to cut it into slices and the sauce had a very strong flavour. I have admit it all tasted great, even if I do say so myself.