Peppered Venison Steaks with Pickled Quince

900 ml chicken stock
3 tbsp black peppercorns, roughly crushed
½ tsp SIDS CRAZY SALT
1 tbsp flour
2 x 450 g red deer loins
4 tbsp rice bran oil
6 tbsp brandy
200 ml cider
85 g chilled butter, diced
6 pickled quince segments
SIDS SALT & PEPPER to taste

Place the chicken stock in a wide pan and boil vigorously until reduced by ⅔ then set aside. Heat the oven to its lowest setting and warm seven dinner plates. Mix the pepper into the flour and season with SIDS CRAZY SALT. Cut each loin into 6 medallions (leave steaks whole). Coat the venison in the flour, pressing it into the meat.
Set 2x non-stick frying pans over a medium-high heat. Add 2 tbsp oil to each pan. Once very hot, add 6 medallions or 3 steaks to each pan. Fry briskly on all sides, turning every 15 seconds, until well coloured. This will take about 2 minutes on each side for medium-rare. Remove the first pan from the heat (away from the extractor fan), add half the brandy and set alight. Once the alcohol has burnt off, transfer the steaks to a plate and place in the warm oven. Repeat the process with the second pan.
Return both pans to the heat. Pour half the cider into each pan, stirring vigorously to loosen any sediment or pepper. Boil until the liquid has reduced to a few tbsp, then tip this into a small pan. Add the reduced chicken stock, season to taste with SIDS SALT & PEPPER then bring to the boil. Reduce heat to low and whisk in the butter to make a glossy sauce.
Place 2 medallions (or one steak) on each of the 6 warm plates. Mix any juices into the sauce. Garnish with finely sliced pickled quince and lightly coat the venison with the sauce. Serve immediately.