Venison Loin with Red Wine reduction

To serve 2

Preheat oven to 180

Trim the loin making sure that all sinew and 'silver' skin is removed.  Rub with olive oil and season.

Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.

Put on a tray into the oven for about 12 mins.

Remove and leave to rest for about 10 mins in a warm place.

Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.

Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.

Delicious!