Venison Fillet with Port and Redcurrant Jelly

This is simple food, but excellent ingredients. How long you cook the meat depends on how rare you like to eat the venison. I like it just red in the very centre, but I loathe meat so underdone that it is almost bleeding on the plates.

This is nicest, I think, served with parboiled potatoes in their skins, chopped and sautéed till crisp, with paprika, and with a purée of root vegetables, such as Jerusalem artichokes or celeriac or parsnips. The best!