• 4 venison steaks
• salt and freshly ground black pepper
• 2 bay leaves, crumbled
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 tablespoons softened butter
• red or black currant jelly

Choose the steaks from the leg if possible, and have them cut from 1 inch to 1 inch in thickness. Trim them neatly; season with salt, freshly ground black pepper and crumbled bay leaves, and marinate them in olive oil and lemon juice for 2 hours before cooking. Drain, and grill as you would beef, turning them often and allowing rather longer than for a beef steak. Venison must be served immediately, or it will become tough.

To serve: transfer steaks on to a heated serving dish and garnish with softened butter to which you have added red or black currant jelly, to taste.