Pan-fried Venison with Blackberry Sauce
Ingredients
- 2 thick venison steaks
- 1 tbsp balsamic vinegar
- 150ml beef stock
- 2 tbsp red currant jelly
- 1 garlic clove, crushed
- 85g fresh/frozen blackberries
Method
- Cook the venison to your liking. Set aside to rest.
- Put all the other ingredients into a pan and heat gently until blended and the blackberries are soft.
- Serve with mashed potato