Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Lightly season the venison then heat a frying pan over a medium flame and add a little sunflower oil.
Sauté the meat in the oil until brown all over then reduce the heat slightly and add the 20g of butter and roll the meat in the butter and oil mixture. Let the meat cook to medium rare (the venison will be dry and tough if overcooked) taking care not to burn the pan.
When the meat is cooked, remove it from the pan and set it onto a warm plate to rest.
Tip the fat from the pan then return the pan to a medium heat and add the 30g of butter closely followed by the apples. Toss the apples in the pan until then colour slightly then add the sugar. Cook the sugar to a golden caramel then add the wine. Boil to form a sauce, stirring in the chicken and beef jus and peppercorns as the wine has almost evaporated. Finish with two or three drops of red wine vinegar and set aside. Take not to make a jam in the pan and having the sauce set on the plate as your guest try to eat the dish.
To serve add any juices that have run from the meat to the sauce then put the venison into a hot oven for three minutes to warm through. Don’t overheat the meat or all the good work done in resting the venison will be undone. Slice the meat into 6mm slices and serve with the glazed apples alongside the meat and the sauce around.