Make the gravy by simmering all the
ingredients together until the redcurrant
jelly has completely melted. Keep warm.
Steam or simmer the potatoes until just
tender, about 8 mins, then drain well and
add a few drops of oil.
Lay the venison on a board. Sprinkle
some of the black pepper and a little salt
on each side, pressing the pepper into
the steaks. Heat the remaining oil in a
pan. When it has a shimmering surface,
add the steaks, 2 at a time. Cook for
2 mins on each side for rare, 3 mins for
medium and 4 mins for well done. When
cooked, return them all to the pan and
pour over the sauce. Warm for 1 min,
sprinkle with parsley. Serve with
the potatoes and peas, if you like, and
any extra sauce spooned over.