Venison with plums
Heat the oil in a heavy frying pan, and sauté the venison over a high heat for about 2 minutes until browned. Remove from the pan with a slotted spoon and set on a plate.
Add the plums, sage and spring onions to the pan, and cook for 2 minutes, stirring occasionally.
Mix the cornflour with the orange juice, and add to the pan. Add the stock, port and redcurrant jelly, and heat, stirring, until thickened.
Return the venison to the pan, season with salt and pepper, and pour in the brandy. Heat through and serve immediately.