Step 1

Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper.

Step 2

Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce.

Step 3

Place the venison, in the sauce, in the fridge to chill, preferably overnight.

Step 4

A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up.

Step 5

Return the sauce to the pan and simmer until reduced and sticky.

Step 6

Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky.