Pan-fried venison with blackberry sauce

Recipe uploaded by

Sara Buenfeld

23 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

Results 21-28

• WILBERT NI

  08 April 2009

  WILBERT NI rated and commented on this recipe

  

  Made as recipe, everyone loved it if you cook venison this is how to do it.

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• Fi's Food

  04 May 2009

  Fi's Food rated and commented on this recipe

  

  This was fab and very quick. I didn't have blackberries so just left them out of the sauce and as I was using medallions just cooked them for 3 mins on each side so still nice and pink. I served it with dauphinoise potatoes rather than celeriac mash which was a nice combo too.

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• Sock Cooker

  04 July 2009

  Sock Cooker rated and commented on this recipe

  

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

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• rebeccam

  10 August 2009

  rebeccam rated and commented on this recipe

  

  Tastes like a restaurant sauce!

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• RachaelRees

  13 September 2009

  RachaelRees rated and commented on this recipe

  

  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!

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• tigerbynyte

  28 September 2009

  tigerbynyte rated and commented on this recipe

  

  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!!!!!,

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• Lucy

  13 October 2009

  Lucy rated and commented on this recipe

  

  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.

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• MarchHare

  20 November 2009

  MarchHare rated and commented on this recipe

  

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

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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

Preparation 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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