Was on my way to Bang & Olufsen of Coulsdon earlier this afternoon, when I walked by our local butcher shop Martin James and a sign outside his shop caught my eye – Venison. Now cheaper than lamb or beef.

I am always in support for local butchers and green grocers, and will always try to buy my meat and two veg from them rather than the supermarkets. Anyway, I walked in and bought some venison steaks from our local butcher.

Wild Men Ooga Ooga?? What’s that about??

Well, having bought these lovely, gorgeous venison steaks, I suddenly have images of spit roasted whole roe deer over a fire, circa 16th century Sherwood forest… Robin Hood and his Merry Men…. lol.. Wild Men Oooga Ooga Sexy Hunks or what?!!

So… What and how am I going to cook these lovely venison steaks? Haven’t got a clue. But I do know a great sauce I once made which I think will be great with it

Here’s the receipe for the sauce. It’s a nutty, fruity kinda sauce that goes well with wild game:

* a very large knob of butter (my friends know that Wardi doesn’t really measure when it comes to cooking)
* 60g(??) or so raisins, soaked in hot water for about 30 minutes. It’s ok if you forget how long you left them to soak because you got caught up watching the lastest episode of Strictly Come Dancing.
* 3 tablespoons pine nuts
* 1 teaspoon redcurrant jelly
* 1 teaspoon red wine vinegar
* 1 glass red wine

To make the sauce, melt the butter in a frying pan over a medium–high heat and fry the drained raisins (oh yeah, forgot to tell you that you have to drain them raisins!!!) and the nuts for 3–4 minutes until the nuts are lightly toasted. Add the rest of the sauce ingredients to the pan. Simmer for 15 minutes until you have a lovely rich sauce. Add whatever juices you get from cooking/roasting/marinating the meats into the sauce. Usual salt & pepper to taste.

Great sauce, eh? So, will I make this sauce to go with my venison tonight? Nah!! Probably go for a curry