Pare the rind from half the orange and half the lemon using a vegetable peeler, then cut into very fine strips. Blanch the strips in a small saucepan of boiling water for 5 minutes until tender. Drain the strips and refresh under cold water.

Squeeze the juice from the citrus fruit and pour into a small pan. Add the cranberries, ginger, thyme, mustard, redcurrant jelly and port. Cook gently until the jelly melts. Bring to the boil, stirring, cover and reduce the heat. Cook for 15 minutes, until the cranberries are just tender.

Fry the venison steaks in the oil over a high heat for 2-3 minutes. Turn them over and add the shallots. Cook on the other side for 2-3 minutes, to taste.

Just before the end of cooking, pour in the sauce and add the strips of orange and lemon rind. Leave the sauce to bubble for a few seconds to thicken slightly, then remove the thyme sprig and just the seasoning to taste.

Transfer the venison steaks to warmed plates and spoon over the sauce. Garnish with thyme sprigs and serve accompanied by creamy mashed potatoes and broccoli.