The perfect Christmas (or anytime) menu

Rub venison tenderloin fillets or leg steaks (1cm thick-ish) with olive oil and thyme leaves. Wrap with prosciutto. When ready to cook, heat the barbecue to high and cook the fillets for 3 mins on each side and 1 minute on each side for the steaks. Rest well and then serve with all of the below.

Redcurrant, cinnamon and star anise
Makes 1½ to 2 cups
350g redcurrants (and black if you have them)
2/3 cup sugar
1 orange zested and juiced
3 whole star anise
2 cinnamon sticks
2tbsp sherry vinegar
1. Place all ingredients into a small saucepan and bring to a boil. Stir.
2. Once mixture has come to a boil, turn heat down to medium-low and simmer for 25 to 30 minutes or until the cranberries have cooked down and the sauce has thickened. Stir frequently.
2. Remove from heat and allow the cranberry sauce to cool. The sauce will thicken more as it cools. Serve as a condiment with

We like a mixture of baby spinach and rocket with lots of toasted pine nuts and a simple balsamic dressing.

Nigella Lawson’s Bread Sauce flavoured Potato Gratin
Serves 6, perfect with venison
500ml full fat milk
500ml double cream (don’t fret, it’s Christmas)
1 onion
2 cloves
1 tsp freshly ground nutmeg
3 bay leaves
1 tsp salt
2g floury potatoes, peeled and thinly sliced
Preheat oven to 220C. Lightly grease a large roasting tin (37x30cm or thereabouts). Put the milk and cream in a large saucepan. Peel the onion, cutting it in half, then stick each half with a clove, adding the studded pieces to the pan. Add the mace, bay leaves and salt then bring to nearly boiling point. Turn off the heat and put the lid on to infuse the milk for half an hour. Add the potatoes to the saucepan and cook over medium heat until almost tender (about 20mins). Fish out the onion and bay leaves and pour the whole thing into the roasting tin. Grate a little more nutmeg over the top and either cover and keep in the fridge until just before lunch or cook for 20 minutes.

Cargo Road 2008 Reserve Barbera
Winemaker James Sweetapple aced it with this beautiful barbera. It is packed with rich flavours from ripe fruit to dark chocolate with balenced taning, acid and fruit. Yummo, perfect with our