Pan-Fried Vension with Blackberry Sauce
3 min read
Blackberries are delicious in savoury sauces, and this version is the perfect match for richly flavoured venison.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serves: 4
Ingredients:
- 1 tbsp olive oil
- 2 thick venison steaks, or 4 medallions
- 150ml beef stock
- 2 tbsp redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh or frozen blackberry
Method:
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Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
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Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly, and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash, and broccoli.
Credit: Sara Buenfeld