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

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.

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.

Per serving

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

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 21-28

  • 08 April 2009

    WILBERT NI rated and commented on this recipe

    5 stars

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

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  • 04 May 2009

    Fi's Food rated and commented on this recipe

    5 stars

    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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  • 04 July 2009

    Sock Cooker rated and commented on this recipe

    5 stars

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

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  • 10 August 2009

    rebeccam rated and commented on this recipe

    5 stars

    Tastes like a restaurant sauce!

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  • 13 September 2009

    RachaelRees rated and commented on this recipe

    5 stars

    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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  • 28 September 2009

    tigerbynyte rated and commented on this recipe

    5 stars

    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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  • 13 October 2009

    Lucy rated and commented on this recipe

    5 stars

    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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  • 20 November 2009

    MarchHare rated and commented on this recipe

    5 stars

    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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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

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Per serving

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

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