Venison with apple

INGREDIENTS(Serves 2)

2 small venison haunch steaks
1 rosemary sprig
1 tbsp extra-virgin olive oil, plus regular oil for frying
2 tsp butter
2 cooking apples, peeled, cored and cut into eighths
1 tbsp caster sugar
1 tbsp butter

For the sauce
25g butter
30ml red wine
200ml chicken stock
1 tbsp redcurrant jelly

METHOD

Marinate the venison with the rosemary, extra virgin olive oil, red wine and 1 tsp black pepper for at least 2 hrs or overnight.

Heat oven to 180°C (160°C fan-gas mark 4). Put one of apple in the middle of a lightly oiled baking tray. Brush with melted butter, sprinkle with sugar, then cover with foil to seal. Bake 45 minutes until tender. Keep warm.

For the sauce, melt 25g of butter and sauté the second apple for 5 mins. Add the red wine from the marinade and boil until reduced by half. 
Add the stock and simmer on a medium for 15 mins. 
Strain, return to the pan and add the redcurrant jelly. Once it’s melted turn off the heat.

To serve, heat a frying pan with a tbsp of olive oil.
Brown the steaks brown on each side for 2 mins. 
Season with salt and black pepper.
Place on a baking sheet and finish in the oven for 4 mins. 
Remove and rest for 10 mins. Meanwhile, reheat the sauce and serve the steaks with the baked apple.