Pan-fried venison with blackberry sauce

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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1. 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.
2. 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 (see below) and broccoli.

Serve with celeriac mash

Thickly peel and chop a small celeriac, then boil with 3 small potatoes. Drain when tender and mash with butter and plenty of seasoning.

Per serving

182 kcalories, protein 28g, carbohydrate 7g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.24 g

Latest comments and suggestions

• tiloaa

  02 December 2007

  tiloaa rated and commented on this recipe

  

  The family really enjoyed this meal. I bought the venison steaks in a supermarket promotion and hadn't tried cooking venison before. I adapted the recipe by cutting up the venison and cooking it in the sauce. The result was delicious, not strong or gamey

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• alicia

  18 December 2007

  alicia rated and commented on this recipe

  

  very tasty and extremely quick!! highly recommend!!

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• Julia

  18 December 2007

  Julia rated and commented on this recipe

  

  this was so simple and absolutely delicious

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• drusilla

  23 December 2007

  drusilla rated and commented on this recipe

  

  Absolutely delicious. Never tried venisonl - never tried celeriac either, so double first for me! Might try tiloaa's suggestion about chopping it up and cooking it in the sauce next.

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• teresag1963

  13 January 2008

  teresag1963 commented on this recipe

  We had this for tea today absolutely delicious extremely tasty, I only put 1 tbsp of redcurrent jelly in though as it is quite sweet and I didn't add the blackberries, we would definately do this again next time we have venison for tea.

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• knickers

  26 March 2008

  knickers rated and commented on this recipe

  

  cant reccomend this recipe highly enough . was absolutely gorgeous and soo quick , would be great for a dinner party as its so quick . we had some lovely thick pieces of venison which were perfect for cooking pink ... and the gravy was amazing. will definitely be cooking again.

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• hayley

  30 March 2008

  hayley commented on this recipe

  couldnt get blackberries so tried it with rasberries family loved it even the children! cooked the venison in the sauce sliced fantastic!

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• kerry

  15 April 2008

  kerry rated this recipe

  

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• Chris

  07 June 2008

  Chris rated and commented on this recipe

  

  Use a top quality cut of venison

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• Em's Recipes

  28 September 2008

  Em's Recipes rated and commented on this recipe

  

  This was delicious! Used raspberry jam as a substitute for the red currant jelly.

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• KTQ

  12 October 2008

  KTQ commented on this recipe

  I made this last night & it was absolutely wonderful! I think the sauce would also work with steak or lamb.

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• KTQ

  12 October 2008

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Ingredients

• 1 tbsp olive oil
• 2 thick venison steaks, or 4 medallions
• 1 tbsp balsamic vinegar
• 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 blackberries

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 2 thick venison steaks, or 4 medallions
• 1 tbsp balsamic vinegar
• 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 blackberries

Per serving

182 kcalories, protein 28g, carbohydrate 7g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.24 g

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