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.

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Latest comments and suggestions

Results 21-40

  • Binder photo WILBERT NI

    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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  • Binder photo Fi's Food

    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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  • Binder photo Sock Cooker

    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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  • Binder photo rebeccam

    10 August 2009

    rebeccam rated and commented on this recipe

    5 stars

    Tastes like a restaurant sauce!

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  • Binder photo RachaelRees

    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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  • Binder photo tigerbynyte

    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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  • Binder photo Lucy

    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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  • Binder photo MarchHare

    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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  • Binder photo amanda

    16 December 2009

    amanda rated this recipe

    5 stars

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  • Binder photo Rachel.a

    01 January 2010

    Rachel.a rated this recipe

    4 stars

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  • Binder photo Weeflea

    27 January 2010

    Weeflea rated this recipe

    5 stars

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  • Binder photo sweetpea

    04 May 2010

    sweetpea rated and commented on this recipe

    5 stars

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

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  • Binder photo bonbon

    09 May 2010

    bonbon rated and commented on this recipe

    5 stars

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

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  • Binder photo Dill

    11 May 2010

    Dill rated this recipe

    5 stars

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  • Binder photo S.Hicks

    21 May 2010

    S.Hicks rated this recipe

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  • Binder photo Amber Evans

    16 August 2010

    Amber Evans rated and commented on this recipe

    5 stars

    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.

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  • Binder photo KKN

    28 August 2010

    KKN commented on this recipe

    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!

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  • Binder photo Mistymoo

    05 September 2010

    Mistymoo rated and commented on this recipe

    4 stars

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

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  • Binder photo WineGirl

    24 October 2010

    WineGirl rated and commented on this recipe

    5 stars

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

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  • Binder photo taylor82

    04 December 2010

    taylor82 rated this recipe

    4 stars

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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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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

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