Venison is not only cheaper than beef, but is leaner and often has better provenance. Do you need more reasons to cook it? This recipe is fast and easy.

Try this twist on a traditional recipe for a fantastic, quick winter supper with a little bit of a kick.

Serves 4

■ 1 tbsp worcester sauce
■ 1 tbsp ketchup
■ 1 tsp tabasco
■ 1 tsp cumin powder
■ 1 tsp black pepper, crushed
■ 1 tbsp dark soy sauce
■ 1 tbsp honey or maple syrup
■ 4 juniper berries, crushed
■ Pinch of cinnamon
■ 1 tsp sea salt
■ 4 venison steaks (sirloin steaks from a red or fallow deer are best) 200g (7oz) each
■ 1 tbsp vegetable oil

Mix the marinade well (worcester sauce, ketchup, tabasco, cumin powder, black pepper, dark soy sauce, honey or maple syrup, juniper berries, cinnamon and sea salt).

Put it into a freezer bag with a ziplock closure. Then place the venison steaks in the bag and leave for four hours at least.

Put a heavy pan on the stove and brush with oil.

Cook the steaks for two minutes on each side on a very high heat, then remove and allow the steaks to finish cooking on the residual heat of the pan, turning regularly for another five minutes.

Rest, then serve with fried garlic potatoes and salad.

More meat recipes in The Field