You’ll need:

• 4 noisettes of venison
• 100g/4oz of shitake mushrooms
• 1 shallot, finely chopped
• 25g/1oz butter,
• Pinch of salt and pepper

and for the Sauce

• 5ml/1 tbsp groundnut oil,
• 1 bouquet garni,
• 60ml/2 fl oz Armagnac
• 200g/7 oz chicken stock,
• 30ml/2 tbsp redcurrant jelly
• 10 black peppercorns - crushed,
• 20g/ ¾ oz butter, 
• 100g/4 oz Marrons glacés,
  

What next:

1. Venison, trim off all sinews and membrane
2. Mushrooms, peel and wipe with damp cloth.  Cut off stalks and keep for sauce.
3. Heat butter in a frying pan and sauté the mushrooms and shallot over a gentle heat until all the moisture has evaporated.
4. Season to taste and keep warm.
5. Place oil in a shallow pan, set over high heat and sear the venison. Keep warm.
6. Add the bouquet garni.
7. Flame with the armagnac.
8. Add the chicken stock.  Reduce the heat to low and cook for 20 minutes.
9. Add the redcurrant jelly, black peppercorns and the stalks off the mushrooms.  Continue to cook until the sauce is slightly syrupy.
10. Strain the sauce through a sieve.
11. Beat in the butter a little at a time and season to taste.
12. Delicately stir in the marrons glacés and keep the sauce hot.
13. Venison - heat remaining butter in frying pan and quickly fry the noisetttes for 2-3 minutes on each side, depending on whether you prefer your venison to be served rare or medium.
14. As soon as they are done, transfer them to a wire rack to rest for 1-2 minutes.
15. To serve, divide the shitaki mushrooms between two heated plates and lay the noisettes of venison on top.
16. Arrange the marrons glacés between the mushrooms and meat and pour the hot sauce over the venison.