Pan-fried venison with blackberry sauce

Name: Pan-fried venison with blackberry sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp olive oil; 2 thick venison steaks, or 4 medallions; 1 Tbsp balsamic vinegar; 150 milliliters beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate); 2 Tbsps redcurrant jelly; 1 garlic clove, crushed; 85 grams fresh or frozen blackberry

Pan-fried venison with blackberry sauce might be just the main course you are searching for. One serving contains 312 calories, 24g of protein, and 20g of fat. This recipe serves 4. This recipe from BBC Good Food requires blackberry, venison steaks, balsamic vinegar, and beef stock. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 25 minutes. Users who liked this recipe also liked Pan-fried venison with sloe gin & plum sauce, Pan-Fried Venison Steak, and Roasted Venison with Blackberry Sage Sauce.

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.

Ingredients you will need

Venison

Meat

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Balsamic Vinegar