Name: Pan-fried venison with blackberry sauce
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 2 thick venison steaks, or 4 medallions; 1 tbsp balsamic vinegar; 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

Home
Recipes
Pan-fried venison with blackberry sauce

Pan-fried venison with blackberry sauce

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.94 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mousse au chocolat

A star rating of 4.4 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 thick venison

steaks, or 4 medallions
1 tbsp balsamic vinegar
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal182
fat5g
saturates1g
carbs7g
sugars7g
fibre1g
protein28g
salt0.24g

low

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.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.94 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now