venison with blackberry & raisin sauce
Prep:
10 mins
Cook:
5 mins
Serves:
4-6
method:
1
Crush the peppercorns and juniper berries in a pestle and mortar, add a pinch of salt and sprinkle over both sides of the venison steaks, leave to chill for 10 minutes.
2
Heat the oil in a frying pan and fry the venison for 3-4 minutes each side for medium rare, or according to taste, set aside to rest.
3
Add the redcurrant jelly, balsamic vinegar and raisins to the pan, then add in the stock, simmer for 2-3 minutes until the jelly has melted. Add the blackberries and cook for 1-2 minutes until softened and the sauce has reduced.
4
Slice the venison thickly and serve with mashed potato with the sauce drizzled over.
Tip
Great with rump or sirloin steak or try baked salmon fillets. Try adding a little soured cream to the sauce for a creamy version.
ingredients:
- ½ tsp black peppercorns
- 1 tsp juniper berries
- 2 venison steaks, approx.150g each
- 1 tbsp vegetable oil
- 2 tbsp redcurrant jelly
- 1 tbsp balsamic vinegar
- 75g California Raisins
- 150ml beef stock
- 50g blackberries, halved
- Serve with mashed potato
