Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

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(55 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
182
protein
28g
carbs
7g
fat
5g
saturates
1g
fibre
1g
sugar
7g
salt
0.24g

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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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.

Recipe from Good Food magazine, November 2007

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Comments

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Jack Crump's picture

very tasty! will definitely make this again

dishymummy's picture

Simple, quick and delicious. Low fat too. Will definitely make again.

zendelj's picture
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Great, simple to make and delicious. Used half a venison fillet, sealed and roasted for 14 mins, well rested.... Beautifully rare.plenty for 3 people

ttowers's picture
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Lovely. Couldn't get any blackberries, so used blueberries and they worked too. The sauce is lovely and this was very healthy

fifiyumyum's picture
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I love this recipe - have had the pleasure of trying it a few times now and never fails its quick and fuss free
I add a shallot and reduce sauce a fair bit adding only 1 tbsp red currant jelly- next time I will actually add blackberries ( never tried recipe with as always forget to get some!)
Truly delicious Yum

yumminesss's picture

Really great! I had some venison burgers left over from the bbq season.
My husband and I had those, with fresh blackberries. The sauce is amazing.

bunnybuster's picture
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I got some venison of a shooting buddy of mind and decided to make this. It was so easy and delicious. If I manage to get more I'll be doing it this way again.

sare1983's picture
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Wonderful wonderful recipe! A favourite of ours, and it's low in calories and fat! Doesn't get better than this!

clouroberts's picture
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This recipe is fantastic and so easy! I made it with venison shoulder steaks and served it with the celeriac mash. Was a hit!

trabar65's picture

fantastic, really easy, really tasty, and suitable for entertaining of any kind.will be a regular meal for our table. didnt change a thing ,and my husband gave me a michelin star

kurkovpenguin's picture
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Great everyday meal, wouldn't offer to guests though.

itskath425's picture
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The venison was lovely but I didnt have any blackberries so substituted raspberries which, even with adding some port, made it rather sharp! nice idea tho.

cronberry's picture
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Excellent - easy to make and very very tasty

andrealphus's picture
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Simple yet delicious - I also used this sauce with pan-seared wood pigeon breasts, which went really well too.

thesadlers's picture
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Absolutely delicious!!! will definitely make this again and again. Would agree that you need to use a decent cut of venison though.

andrealphus's picture
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Incredibly simple yet effective sauce - we made it to go with pigeon breasts as a starter and it was delicious - Knorr Touch of Taste boullion is one of my store cupboard gods and a great substitute for home made stock.

lesley1142's picture
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A lovely recipe, the sauce wasn't too sweet or sickly and it complimented the venison. I served it with green beans, carrots and baby potatoes but I'm sure it would go with just about anything. Will keep this sauce in mind to try with other meat in the future.

sueveale's picture

I follow the recipe exactly not leaving out blackberries and redcurrent jelly .
But, if you have trouble finding fresh blackberries when out of season, the flash-frozen ones are just as good - found in farm shop freezers by the scoop too so just get one scoop full OR supermarkets sell small bags which i keep in freezer.
You can use rest up in a pie or crumble.
Cook from frozen, as the small amount of time they are in the pan with the venison is just right to defrost and heat them through.

If no redcurrent jelly use cranberry jelly instead.

lisalovesmanolo's picture
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Made this for Valentines supper as there are still so many blackberries in the freezer! I'm a bit scared of meat in big chunks and had always thought that venison would need long slow cooking so was very pleased that the meat was just pink and still moist after 10 mins cooking. The sauce was fantastic - I also added a slosh of port at last last minute as it seemed to lack oomph but this really did the trick. It would probably work well with duck or lamb too. Celeriac and broccoli made a perfect accompaniment.

birnamlodge's picture
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Having never cooked venison before, what a great way to start! I totally agree this is a simple & delicious sauce with venison. I believe you'd be impressed if this was presented to you in a restaurant!

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