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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3rd Nov, 2011
Simple yet delicious - I also used this sauce with pan-seared wood pigeon breasts, which went really well too.
8th Sep, 2011
Absolutely delicious!!! will definitely make this again and again. Would agree that you need to use a decent cut of venison though.
12th Aug, 2011
Incredibly simple yet effective sauce - we made it to go with pigeon breasts as a starter and it was delicious - Knorr Touch of Taste boullion is one of my store cupboard gods and a great substitute for home made stock.
27th Jun, 2011
A lovely recipe, the sauce wasn't too sweet or sickly and it complimented the venison. I served it with green beans, carrots and baby potatoes but I'm sure it would go with just about anything. Will keep this sauce in mind to try with other meat in the future.
26th Feb, 2011
I follow the recipe exactly not leaving out blackberries and redcurrent jelly . But, if you have trouble finding fresh blackberries when out of season, the flash-frozen ones are just as good - found in farm shop freezers by the scoop too so just get one scoop full OR supermarkets sell small bags which i keep in freezer. You can use rest up in a pie or crumble. Cook from frozen, as the small amount of time they are in the pan with the venison is just right to defrost and heat them through. If no redcurrent jelly use cranberry jelly instead.
14th Feb, 2011
Made this for Valentines supper as there are still so many blackberries in the freezer! I'm a bit scared of meat in big chunks and had always thought that venison would need long slow cooking so was very pleased that the meat was just pink and still moist after 10 mins cooking. The sauce was fantastic - I also added a slosh of port at last last minute as it seemed to lack oomph but this really did the trick. It would probably work well with duck or lamb too. Celeriac and broccoli made a perfect accompaniment.
12th Feb, 2011
Having never cooked venison before, what a great way to start! I totally agree this is a simple & delicious sauce with venison. I believe you'd be impressed if this was presented to you in a restaurant!
7th Dec, 2010
Meant to give it 5 stars!!!!!!!!
7th Dec, 2010
I made this on Sunday, I read other comments and wondered whether the sauce would be too sweet as I havn't got a very sweet tooth. I made it as per recipe and it was lovely. Will definately make this again.
24th Oct, 2010
Wow!Wow! Wow! Made this for dinner party and was amazing...fantastic recipe - will be making again


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