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
- 1 tbsp olive oil
- 2 thick venison steaks, or 4 medallions
- 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
- 2 tbsp redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh or frozen blackberry
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.
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