To make the sauce, place the blackcurrant conserve and port into a saucepan and bring to the boil. Add the vinegar and bubble to reduce for 5 mins until the sauce has thickened slightly. Add the lemon juice and pepper to taste. Keep the sauce warm until needed.
Wipe the venison steaks with kitchen paper and brush lightly with olive oil. Season both sides and place into a hot griddle pan. Grill on both sides for 2-3 mins, about 4-6 mins in total, dependant upon the thickness of the steaks and how you like it cooked.
Serve on hot plates with the sauce poured over, accompanied by some parsleyed sautéed potatoes.
The sauce can be made up to 2 days ahead of time and kept in a cool place. Reheat gently to serve.
The same sauce is delicious with grilled lamb cutlets, venison sausages or roast duck.
