The jus and a pie too

You can be posher still if you'd prefer – save your delicious gravy and serve your venison with a redcurrant and port jus. I don't think I could be accused of being “cheffy” but there are some occasions when you have to push the boat out. Oh and by the way this is the quickest and most delicious jus you'll ever make. The other major bonus here is that if you have a pesky vegetarian to cater for – in this case me – then the jus is suitable for said person!

Redcurrant and Port jus

227g jar Redcurrant jelly

200ml Port

Melt the redcurrant jelly in a pan over a gentle heat, add the port and boil, uncovered for 10-12 minutes until syrupy. If you are freezing the jus let it cool - it will freeze for a month. Defrost the sauce at room temperature and reheat to serve.

Can I just clear up this jus and gravy thing – they are both French in origin – a jus is made from the meat juices and not thickened - gravy is made from meat juices and is thickened.

and

You could have eaten it with a spoon!

It's true to say that I have a reputation for always overdoing it and producing too much food. However there is an upside – especially when you've more friends arriving for supper the following day – yippee!

I had enough venison left – with the saved gravy this time to make a venison version of a shepherds pie – here's the base :

It turned out to be a very popular choice for supper!