Venison with Crème de Cassis Sauce

• 4 X 5 oz. fillets venison - or the boned out saddle of a fawn cut into 4
• 1 measure crème de cassis
• 1

Season your meat with salt, herbs and lots of black pepper. Fry gently in the butter for about 3 minutes each side.

Flame with the cassis. Add your jelly and allow to bubble for a few moments. The meat should be rare and the sauce very rich.

Serve with ribbon noodles in a creamy cheese sauce. And a crisp green salad.