For the venison, rub the meat with the oil and season with salt and freshly ground black pepper.
Heat a frying pan over a medium heat, add the seasoned venison and fry for 2-3 minutes on each side, or until golden-brown on both sides and cooked to your liking. Remove from the pan, cover and set aside on a warm plate to rest.
For the redcurrant dressing, blend all of the redcurrant dressing ingredients in a food processor until smooth.
To serve, sprinkle the basil leaves into the centre of a serving plate and place the fried venison on top. Spoon the redcurrant sauce around the edge of the plate. Garnish with the sprig of redcurrants.
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