Instructions

1. Using a citrus zest, remove the rind of the lemon and and orange.
2. Put the cranberry sauce, ginger, mustard, lemon and orange juice in a pan, bring the boil. Turn off the heat and add the port.
3. Heat the oil in a frying pan. Season the venison steaks with salt and pepper and fry them in the hot oil for 4-5 minutes on each side, turning them over every minute. Scatter the shallot pieces around the steaks after 5 minutes of cooking.
4. Pour in the port and let it bubble for about 20 seconds. Turn over the steaks to soak up the sauce for another few seconds. Remove the steaks, res t& keep them warm, then reduce the sauce into a thick jus.
5. Serve immediately with the sauce poured over the venison.