In the early '60,s I lived on a dairy farm near Bulawayo, in what was the old Rhodesia. It was owned by a Polish gentleman who was the most inventive cook I have known.
Bruno was a great experimenter, besides making his own wine from a small vineyard, he was a master at concocting a range of liqueurs.
We would catch Barbel (Catfish) at a local dam and he would pickle and smoke them so they were almost as good as expensive imported Salmon.
He liked to challenge me to come up with new dishes as a form of competition.
One of these was the Venison in Black sauce, which has become a family favourite and passed down to my son. —Norman Johnston
Venison fillet 3 cm thick divided in two
Heat a heavy pan to medium hot.
Rub the fillets with the Olive oil and dust with the salt and pepper
Fry until almost done to your preference (best medium rare)
Add the Butter to brown
Set the fillets aside on a warm plate, cover with foil.
Deglaze the pan with the Red Wine, then switch the stove to low.
Add the Soy and Worster sauce and stir together, reducing to thicken slightly.
Plate up the Fillets and spoon the sauce over.
Serve with the new potatoes..