Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

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(63 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, questions and tips

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milamber3
28th Oct, 2017
1.3
I was disappointed with this recipe, I found the sauce totally overwhelmed the venison, it was much too powerful.
crystaltips04
18th May, 2016
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
25th Feb, 2016
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
14th Jun, 2015
5.05
Lovely way to cook venison very quickly. The sharpness of the blackberries goes really well with the richness of the venison.
lizleicester
12th Jun, 2015
5.05
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
21st Apr, 2015
5.05
Super easy and very tasty! Will definitely be making this again! As mentioned before the sauce would work well with other game meat.
PaulineG11
25th Oct, 2014
5.05
Delicious and so easy!
Jack Crump
24th Feb, 2014
very tasty! will definitely make this again
dishymummy
19th Oct, 2013
Simple, quick and delicious. Low fat too. Will definitely make again.
zendelj
3rd Apr, 2013
5.05
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

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