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Peel the shallots and caramelize in oil, butter and sugar. Careful not to blacken them and cook gently on a low heat for about fifteen minutes.
Heat up the gravy with red wine and liquorice allowing the liquorice to dissolve. Simmer for ten minutes and then pass through a chinois or sieve. Keep warm.
Season the venison and cook in a pan of hot oil and butter. Cook for about four or five minutes, (medium, there should be little traces of blood exuding from the surface of the meat) remove and arrange on plates. Spoon over the liquorice sauce and place the shallots around the meat.
Serve with braised red cabbage, parsnip puree and fine beans. Goes well with garlic mashed potatoes.
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