Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

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(63 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 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



    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



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  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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11th Mar, 2013
Lovely. Couldn't get any blackberries, so used blueberries and they worked too. The sauce is lovely and this was very healthy
19th Nov, 2012
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
25th Sep, 2012
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.
5th Aug, 2012
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.
30th Apr, 2012
Wonderful wonderful recipe! A favourite of ours, and it's low in calories and fat! Doesn't get better than this!
19th Feb, 2012
This recipe is fantastic and so easy! I made it with venison shoulder steaks and served it with the celeriac mash. Was a hit!
21st Jan, 2012
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
20th Jan, 2012
Great everyday meal, wouldn't offer to guests though.
17th Jan, 2012
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.
28th Dec, 2011
Excellent - easy to make and very very tasty


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