Pan-fried Venison with Blackberry Sauce
Over a year ago
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Ingredients
- 2 thick venison steaks or 4 medallions
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 150ml beef stock
- 2 tbsp redcurrant jelly
- 1 garlic clove
- 85g fresh or frozen blackberries
Accompaniment
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Method
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1
Heat the oil in a frying pan, cook the venison for 5 minutes, then turn over and cook for 3-5 minutes more, depending on how rare you like it and the thickness of the meat. Lift the meat from the pan and set aside to rest.
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat and blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash and broccoli.
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