Pan-Fried Venison Steaks with Blackberry Sauce
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Ingredients
- 4 venison steaks
- 100 g blackberries
- 100 ml red wine
- 20 g butter
- 1 tbsp redcurrant jelly
- 500 g new potatoes
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 42.1 g
- Carbohydrate
- 24.1 g
- of which sugars
- 6.2 g
- Fat
- 10.8 g
- of which saturates
- 5.2 g
- Fibre
- 2.7 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Season the venison steaks and pan-fry in the butter for 2-3 minutes on each side for medium-rare, or longer to your liking.
- 3
Rest the steaks for 3 minutes.
- 4
Add the blackberries and red wine to the pan and simmer for 3-4 minutes until softened and reduced slightly.
- 5
Stir in the redcurrant jelly until melted.
- 6
Serve the venison steaks with the blackberry sauce and new potatoes.
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