Fried venison steaks
Pare the zest from half the orange and half the lemon using a vegetable peeler, then cut into very fine strips.
Blanch the strips in a small pan of boiling water for about 5 minutes until tender. Drain the strips and refresh under cold water.
Squeeze the juice from the orange and lemon, then pour into a small pan. Add the cranberries, ginger, thyme, mustard, redcurrant jelly and port. Cook over a low heat until the jelly melts.
Bring the sauce to the boil, stirring occasionally, then cover the pan and reduce the heat. Cook gently for about 15 minutes, until the cranberries are just tender. Remove from the heat.
Heat the oil in a heavy frying pan, add the venison steaks and cook over a high heat for 2–3 minutes.
Turn the steaks over and add the shallots to the pan. Cook the steaks on the other side for 2–3 minutes, depending on whether you want them rare or medium.
Just before the end of cooking, pour in the sauce and add the strips of zest. Leave the sauce to bubble for a few seconds to thicken slightly, then remove the thyme sprig and season with salt and pepper. Transfer the steaks to serving plates, and spoon the sauce over the top. Serve immediately with mashed potato and broccoli.