Pan-fried Venison With Blackberry Sauce
This savory Venison with Blackberry and Redcurrant Sauce recipe combines the rich flavors of tender venison steaks with a sweet and tangy sauce featuring balsamic vinegar, redcurrant jelly, and juicy blackberries. Perfectly cooked to your preferred level of doneness, this dish is a delightful balance of flavors that pairs wonderfully with creamy celeriac mash and vibrant broccoli.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 182 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 0.24 milligram of sodium
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