Ingredients
Venison
* 2 x 180g venison steaks (loin or haunch)
* Groundnut or olive oil
* Salt and black pepper
Bearnaise Sauce
* 110g/4oz butter
* 2 egg yolks
* 3 tablespoon white wine vinegar
* 2 shallots, roughly chopped
* 1 tablespoon tarragon, roughly chopped
* 1 pinch of cayenne pepper (optional)