Venison with Blackberry Sauce
Venison with Blackberry Sauce



  • 4 venison steaks
  • 1 tbsp olive oil
  • 4 bashed juniper berries
  • 125ml sloe gin or red wine
  • 300ml hot beef stock
  • 15g butter
  • 150g fresh blackberries
  • Season the steaks all over and fry for 2 mins on each side in the oil (for medium-rare), before removing from the pan and leaving to rest.
  • Add the juniper and gin or wine to the pan and bubble for 2 mins to deglaze. Add the stock, bubble away on a high heat for 5 mins or until reduced by half, then stir in the butter until melted. Scatter in the blackberries and heat until almost broken down, then season to taste. Serve the steaks drizzled with the sauce, and with some roast potatoes and steamed greens on the side.
20 mins
4 serving

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