Fry some good quality venison (or chicken or fish) and remove from heat when cooked, to rest.
Add finely chopped garlic, sliced mushrooms and finely chopped red onions to the pan and gently cook for a few minutes. Add 300ml double cream and 300ml milk to pan and heat to simmering point.
Add pot of SA Sauces “Port and Blackcurrant” sauce to pan. Add tiny amount of water to almost empty pot, close lid, and shake. Pour contents onto pan. Warm sauce to desired thickness (a few minutes). Serve venison on plate with new potatoes and veg of choice and pour over Port & Blackcurrant Sauce. Serve. – REALLY DELICIOUS.