Ingredients 900g of loin of venison, cut into four equal pieces 2 tsp beef dripping, or vegetable oil sea salt 1 sprig of rosemary 2 tsp redcurrant jelly 75ml of red wine 1 Preheat the oven to 200°C/gas mark 6 2 Season the venison on both sides with sea salt. In a heavy-based pan, melt the dripping (or oil) and bring to a medium heat 3 Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes 4 Remove from the pan and leave to