In a heavy pan, heat some oil and quickly sear the Red Deer Haunch Medallions for 1-1½ minutes either side then season with cracked black pepper and rest in a warm place.
In the same pan, sauté the shallots and ginger in the butter, when transparent (but not coloured), add the red currant jelly, port, orange zest and orange juice. Reduce by half and add the beef stock, reduce once more to the desired consistency. Add the vinegar to adjust the sweetness and thicken with the arrowroot, add the berries and heat through.
Serve with parsnip fries, mushrooms and a selection of seasonal vegetables.
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