It's best served rare so just make sure you don't overdo it. This recipe is also good with beef cuts such as scotch fillet or sirloin.

Remove venison steaks from packaging 10-15 min before cooking to allow to come to room temperature.

When ready to cook, season venison with salt and pepper.

Heat a heavy-based fry pan over medium-high heat. Place 1 tsp butter on each venison steak, then place butter-side down in hot pan. Cook over high heat for 1-1/2-2 min each side. Test for doneness by pressing the centre of a steak – it needs to be rare, so it should have lots of juice to give when pressed. Transfer to a clean plate and cover with tin foil and a clean tea towel. Allow to rest while you make the jus.

Jus:
Add the remaining butter to the pan used for cooking the venison and sizzle the shallots until softened (5 min).

Add jam or jelly and stir over heat for a few seconds until melted and starting to caramelise.

Add rosemary, wine and vinegar stirring to lift pan browning's and boil hard until slightly reduced (1-2 min).

Adjust seasonings to taste and remove from heat.

To serve: angle slice the rested venison across the grain and arrange on a bed of pumpkin mash. Serve with broad beans and balsamic Jus and garnish with a sprig of rosemary.