Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

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(61 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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: per serving

  • kcal182
  • fat5g
  • saturates1g
  • carbs7g
  • sugars7g
  • fibre1g
  • protein28g
  • salt0.24g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 thick venison steaks, or 4 medallions
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 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
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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.

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Comments (59)

thesadlers's picture
5

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
5

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
4

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
4

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
5

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!

nuskin's picture
3

Meant to give it 5 stars!!!!!!!!

nuskin's picture
3

I made this on Sunday, I read other comments and wondered whether the sauce would be too sweet as I havn't got a very sweet tooth. I made it as per recipe and it was lovely. Will definately make this again.

winegirm's picture
5

Wow!Wow! Wow! Made this for dinner party and was amazing...fantastic recipe - will be making again

roebuckclaire's picture
4

Excellent dish! Lovely sauce. Would go beautifully with duck and would give a larger portion than the pre-packed supermarket venison steaks.

missymorgan's picture

Wow - amazing! Have never cooked venison before, and this was really easy and extremely tasty. We think we may have this for Christmas dinner this year!

amberevans's picture
5

This is a lovely meal that I have made again and again. Make sure the blackberries you use are sweet - if they are too tart they will ruin the sauce. If they are out of season, the sauce also works well without them. The sauce is also good with lamb.

toffeebonbon's picture
5

Absolutely delicous. Will make again and again. Very simple. enjoyed every mouthful

paulacogar's picture
5

First time I had cooked venison - absolutely gorgeous !! Will definately be cooking this again.

marchhare's picture
5

But I might use a little less balsamic vinegar next time and reduce the sauce slightly. Tastewise, though, it was excellent.

lucyaitchison's picture
5

My first taste of Venison and I will be back for more. This is absolutely lovely, the sauce was so delicious and it was all very easy.

tigerbynyte's picture
5

what a wonderful wonderful dish to make and eat, the taste of the sauce was out of this world, used fresh blackberries that had been picked that day (and used some to make a coulis for dessert, what a lovely rich colour the berries gave), i used medallions, which only took a min each side plus its resting time, i made this dish for a group of Deer Stalkers and they thought it was delicious!!!!!,

rachaelrees's picture
5

Fantastic sauce, really restauranty, made it for a dinner party and everyone loved it. Couldn't get venison so I used duck which went really well, but if you are using duck make sure that you drain off some of the fat before making the sauce as it's much fattier than venison, thankfully I thought of that before putting the balsamic in the pan!

rebeccam's picture
5

Tastes like a restaurant sauce!

Sock Cooker's picture
5

Cooked this and it was fantastic. The bread knife thought the sauce was to die for.

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