As venison is low in fat always remember to undercook the steaks and then rest them in a warm place to continue the cooking

 Venison steaks in Red Wine (serves 4-8)

8 venison steaks

Butter/olive oil

10 crushed juniper berries

2 tblsp cranberry sauce

1 glass red wine (or port)

Pepper

Heat butter or oil in frying pan until hot. Brown steaks on all sides. Turn down the heat and continue to cook for a couple of minutes on each side. Put them aside to rest while you make the sauce. Add crushed juniper berries and cranberry sauce to the pan juices. When this has melted add red wine, bring to the boil and simmer until syrupy. Serve with the steaks