Venison Steaks with Blackberry Sauce

Charmaine Lu -
  • 80g blackberries
  • 250ml beef stock
  • 2 venison steaks
  • 1 tbsp oil
  • ½ tbsp balsamic vinegar
  • Mashed potato, to serve
  • Place ⅔ of the berries in a small saucepan with the stock and simmer until reduced by half. Meanwhile, season the steaks and fry for 2 mins on each side in a splash of oil (for rare), then leave to rest for 4 mins.
  • Add the remaining berries and the balsamic vinegar to the gravy and season to taste. Simmer for a minute or two, then serve with the sliced venison steaks and some mashed potato and greens.
20 mins
2 serving