Traditional Brecon Seared Venison

Season high-quality venison steaks or loin with salt and cracked black pepper. Sear in a smoking hot pan with a drop of oil for 2–3 minutes per side for medium-rare.

Let the meat rest for 5 minutes. While resting, melt mountain rowan jelly in the pan with a splash of red wine to make a glossy glaze.

Slice the venison and drizzle with the tart, ruby-red jelly sauce. A classic highland game dish from the Brecon Beacons.