1. Rub the sage into the wild boar steaks and season. Melt half the butter with the olive oil in a large frying pan,and pan fry the steaks for 3 minutes on each side,depending on their thickness, or until they are cooked to your liking. Remove the meat from the pan and place in a low oven to keep warm.
2. Melt the remaining butter in the pan and add the shallots and apples. Cook for 5 minutes over a very gentle heat,until the shallots have softened. Turn up the heat and add the caster sugar. Stir the shallots and apples and cook until lightly caramelized.
3. Pour in the white wine and bring to the boil. Add the redcurrant jelly and reduce slightly before adding the double cream and reducing again until the sauce is of a light coating consistency. Adjust the seasoning to taste and add the blackberries. Simmer until the blackberries are heated through, and serve the apples,blackberries and sauce alongside the wild boar steaks. Local produce has also made its way onto the Dovecote menu at Morley Hayes hotel near Derby,courtesy of Rachel