Olive oil: 5 tbsp
Shallots: 8, peeled and sliced in half lengthways
Garlic: 1 clove, chopped
Thyme: 1 tbsp, chopped
Red wine: 350 ml
Redcurrants: 2 tbsp, jelly
Venison: 4 loin medallions, each about 5cm
Bacon: 4, streaky
Black peppercorns: 2 tsp, crushed
Green peppercorns: 1 tbsp, crushed
Pink peppercorns: 1 tbsp, crushed
Here is how to prepare a delicious venison loin steak with red wine shallots: it's a classy recipe perfect for a special occasion.
Heat the oven to 200ºC (180º fan), gas 6.
Heat 3 tablespoons of the oil in pan and gently cook the shallots and garlic until soft but not brown.
Add the thyme, red wine and redcurrant jelly, season with a little salt then simmer gently for about 20 minutes, stirring from time to time, or until the sauce is thick and syrupy.
Meanwhile, heat the remaining oil in an ovenproof frying pan.
Season the venison medallions with a little salt, sear quickly on all sides then wrap a bacon rasher around each one, securing each one with a cocktail stick.
Mix the peppercorns together and press them into the top of each piece of venison.
Transfer the pan to the oven for about 7 minutes or until the meat is cooked through but still pink in the middle.
Remove the pan from the oven, remove the cocktail sticks, spoon the juices over the meat and set the pan aside to allow the meat to rest for about 5 minutes.
Serve the venison loin steak on warmed plates with the red wine shallots alongside.
