This jus is ideal to make and serve with beef, venison or pork steaks.

Ingredients

• 500-600 grams venison Denver Leg steaks
• 2 tblsp port
• ½ cup beef stock
• 1 cup blueberries (fresh or frozen)
• 1 tblsp grape jelly or quince paste

Method

1. Season the steaks well with salt, pepper and olive oil. Pan fry in a very hot pan for about 4-5 minutes each side, turning only once. Venison should be served rare for best flavour and texture. Remove the steaks from the pan and keep warm.
2. Add the port to the pan and over a moderate heat scrap the sediment off the bottom of the pan, allowing the port to reduce by half.
3. Add the stock, blueberries and grape jelly and simmer gently until reduced by about ¼. Season as wished.