This is a warming and filling dish.
For the venison:
2 venison steaks
150g soured cream
200ml red wine
½ teaspoon of dried ginger
Combine the soured cream, wine and ginger and pour over the steaks.
Leave in the fridge overnight.
When ready to cook – wipe the venison and preheat a large glug of plain oil in a frying pan.
Cook for at least 2 minutes a side for as lovely colour and crust, then cook to your liking.
Leave to rest.
For the sauce:
50g bacon lardons
1 small red onion, finely chopped
1 clove of garlic, finely chopped
2 sprigs of thyme
200ml beef stock
Start by pouring a glug of oil into a saucepan and heat to high.
Add the bacon and fry until golden brown.
Add the onion and thyme and continue cooking until starting to colour.
Add the garlic and cook for another minute.
Pour in the port, stock and add the blackberries.
Turn the heat down and simmer for 10-15 minutes until reduced by half.
Strain the sauce and keep warm – for a thicker consistency, reduce further by boiling.
Season to taste just before service.
For the spelt:
2 large handfuls of seasonal greens, sliced
400ml vegetable, chicken or beef stock
Simmer the spelt for 20-25 minutes in the stock with a large pinch of salt, adding more stock or water if necessary.
Once the spelt is nicely softened with just a little bite left, strain and combine with the seasonal greens, keep warm.
For the mushrooms:
50g seasonal mushrooms
1 tablespoon of garlic oil
Fry the mushrooms on high heat in the garlic oil for 4-5 minutes, until softened and golden.