Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Low-fat

Method

  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.
Try

Healthy benefits

Venison, an excellent source of protein, is low in calories. It also supplies an easily absorbed form of iron, so is ideal for pregnant and menstruating women. Venison contains good levels of the energising B vitamins - a standard portion provides 60 per cent of our daily B12 requirement.

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, sugar 7g, salt 0.24 g

Recipe from Good Food magazine, November 2007.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo tiloaa

    02 December 2007

    tiloaa rated and commented on this recipe

    4 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo alicia

    18 December 2007

    alicia rated and commented on this recipe

    5 stars

    very tasty and extremely quick!! highly recommend!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Julia

    18 December 2007

    Julia rated and commented on this recipe

    5 stars

    this was so simple and absolutely delicious

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo drusilla

    23 December 2007

    drusilla rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo knickers

    26 March 2008

    knickers rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kerry

    15 April 2008

    kerry rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Chris

    07 June 2008

    Chris rated and commented on this recipe

    4 stars

    Use a top quality cut of venison

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Em's Recipes

    28 September 2008

    Em's Recipes rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo KTQ

    12 October 2008

    KTQ rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo G1nger

    24 January 2009

    G1nger commented on this recipe

    Mmmmm - gorgeous! Very easy "fast food".

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Leamac83

    11 February 2009

    Leamac83 rated and commented on this recipe

    5 stars

    Delicious!!!! Cant believe the sauce with garlic, balsamic and blackberry could taste so good. Never had celeriac before and will def have again, nice alternative to plain mash.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo scout mumzie

    16 February 2009

    scout mumzie commented on this recipe

    I have made this meal for my family. And my scouts used it in a cooking comp but used pork instead. its a great meal and so easy to do.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo scout mumzie

    16 February 2009

    scout mumzie rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mrs Horse

    24 February 2009

    Mrs Horse rated and commented on this recipe

    5 stars

    This was absolutely delicious! I served it with the mash and broccoli and ohmygod it was all sooooo goooood!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo valentino

    08 March 2009

    valentino rated and commented on this recipe

    5 stars

    Really enjoyed this recipe am definately going to cook it again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mrs P

    15 March 2009

    Mrs P rated and commented on this recipe

    5 stars

    This is lovely, served it with mash and steamed savoy cabbage. The gravy is gorgeous, definitely going to be cooked again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah

    06 April 2009

    Sarah rated and commented on this recipe

    5 stars

    Quick, simple, easy & delicious. Used cranberry sauce and a splash of port to add oomph to the sauce. This has become a real regular dish in our household. If you've never tried venison urge you try this recipe you'll be converted!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Low-fat

Quick, yet special

Ingredients

Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close