Noisettes of Venison

• 75 g/3 oz sugar
• 200 ml/7 fl oz<

Place the sugar in a pan and cook gently to a dark caramel. Add the vinegar and reduce until syrupy. Add the orange juice and reduce again. Add the sauce poivrade and reduce until dark and glistening. Stir in the redcurrant jelly, lemon juice, salt and butter.

To make the garnish, toast the pine nuts: soak the sultanas in wine for 20 minutes. Cook the pineapple in the syrup until transl