The plum sauce and gin really gives the venison a boost, no matter where you have sourced it from.
- Push the berries and some black pepper onto the steaks.
- Add the plum quarters and the steaks to your butter that has been heated until gentle foaming.
- Cook to your liking, turning halfway through. Remove and tent to keep warm.
- Add the chopped plum and garlic into the venison juices and cook, stirring, until the plum is soft. Pour in the sloe gin, at this point it has to be said that you can use 3 Tbsp of Port as an alternative. Allow to sizzle, then add your preheated stock.
- When the plums are really soft, sieve through to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
- Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with wilted spinach.