Pan-fried venison with blackberry sauce
- Preparation and cooking time
- Serves 4
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
- 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.