Pan-Fried Venison With Blackberry Sauce

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  182

• Protein

  28g

• Carbs

  7g

• Fat

  5g

• Saturates

  1g

• Fibre

  1g

• Sugar

  7g

• Salt

  0.24g

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 blackberries

Directions

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.

Categories: All Christmas, Courses, Dinner Party, Fruit, Meat, Special Diets