• 4 neck of venison cutlets
• 1 fl. oz (25 ml) olive oil
• salt & fresh ground black pepper
• 2 oranges
• 2 tablespoons redcurrant jelly, melted

First pound the cutlets well to tenderize them, then brush them with the olive oil and grill under a moderate grill for 10 minutes each side.

Meanwhile, cut the oranges in half (or slice thickly if large), take out all the pips and bake them at 400°F (200°C) or gas mark 6 for 15 minutes, then arrange them on a hot dish and put the grilled cutlets on top. Brush the cutlets with the melted redcurrant jelly and serve with port wine sauce (see below).

• 1 oz (25g) butter
• 1 tablespoon finely chopped shallot
• 4 tablespoons port
• 2 tablespoons lemon juice
• 1/2 pint (300 ml) chicken stock
• 2 teaspoons chopped parsley
• salt & pepper
• 1 rounded teaspoon butter worked with the same of flour

Heat the butter and soften the shallot in it but do not colour. Add the port, boil and reduce to half. Add the stock, seasoning, lemon juice and parsley, bring to the boil, then lower to keep warm. Mix the flour and butter together thoroughly, break into small pieces and add to the sauce, stirring until it is blended and the sauce thickened slightly.

This sauce is excellent with wild duck, guinea fowl, duck, game, chops or steak.