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Venison steak with Port sauce
- 750g small potatoes , halved or quartered if some are large
- 2 tbsp olive oil
- 4 venison steaks
- 1 tbsp cracked black pepper
- chopped parsley , to serve (optional)
- zest 1 orange , removed in strips, plus its juice
- 6 tbsp redcurrant jelly
- 4 tbsp port
- 1 cinnamon stick
Directions:View on BBC Good Food
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