With the dark fruity flavours of blackberry and tender venison shoulder this truly is the perfect dinner for two. Get ahead and cook the venison 2 days before planning on eating, then all you need to do is make the sauce and reheat the meat at gas 4, 180°C, fan 160°C for 30 minutes.
Preheat the oven to gas 2, 150°C, fan 130°C. Heat the oil in a frying pan. Add the steaks and cook for 1-2 minutes on each side, until browned. Transfer to a small, deep baking dish or casserole.
Pour the wine into the frying pan, bring to the boil and bubble for 1 minute. Add the stock and bring to a simmer. Pour the liquid over the steaks to cover (top up with water, if needed). Add the shallots and bay leaves. Cover and bake for 3 hours, until tender. Remove and set aside, covered, while you prepare the sauce.
To make the sauce, gently heat the butter in a pan. Add the shallots, cook until softened, then add the vinegar, 150ml (1/4pt) of the venison’s braising liquid and the gin. Bring to the boil, stirring, then add the blackberries. Cook until the fruit has softened and the sauce has reduced by a third. Serve the steaks with the sauce.
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