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)

crystaltips04's picture

This recipe finally convinced my husband that he does like venison! Clever, simple and fast delicious dinner which looked lovely. I used frozen mixed berries and it was wonderful.

SueChef1's picture

Use cranberry jam with port instead and it was yummy. Needed to cut the venison steaks as they were on the thick side and were too bloody for my taste after five minutes each side. Served with leeks, mushrooms and sweet potato chips. Delish.

lizleicester's picture
5

Lovely way to cook venison very quickly. The sharpness of the blackberries goes really well with the richness of the venison.

lizleicester's picture
5

Very tasty and delicious. Loved the sharpness of the blackberries with the balsamic vinegar and redcurrant jelly. I hadn't cooked venison quickly like this before and it was tender and good.

suzidon84's picture
5

Super easy and very tasty! Will definitely be making this again! As mentioned before the sauce would work well with other game meat.

PaulineG11's picture
5

Delicious and so easy!

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
5

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
5

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
5

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
5

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
5

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

clouroberts's picture
5

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
3

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

itskath425's picture
4

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
5

Excellent - easy to make and very very tasty

andrealphus's picture
5

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

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