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Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Nutrition: per serving
HighlightNutrientUnit
kcal182
fat5g
saturates1g
carbs7g
sugars7g
fibre1g
protein28g
low insalt0.24g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

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.

Goes well with

Recipe from Good Food magazine, November 2007

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A star rating of 4.8 out of 5.77 ratings
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