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Pan Fried Venison with Blackberry Sauce

 

Ingredients

2 Venison Steaks
1 tbsp Oil
1 tbsp Balsamic Vinegar
150ml Beef Stock
2 tbsp Redcurrant Jelly
1 Garlic Clove, crushed
85g Blackberries

Method

Heat the oil in a frying pan and cook the venison for 5 minutes, then turn over and cook for 3-5 minutes more. 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 a high heat to blend everything together then add the blackberries and carry on cooking until they soften.

Serve with the venison steaks, celeriac mash, and broccoli.

Source: BBC Good Food Magazine