Details:
Level: Medium
Serves: 4
Cook for: 15 minutes
Ingredients:
- 2 thick venison steaks
- 1 tbsp balsamic vinegar
- 150ml beef stock
- 2 tablespoon redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh or frozen blackberry
Method:
-
Heat the oil in a frying pan, cook the venison for 5 minutes and then turn over and cook for 3-5 minutes more, depending on how rare you like it and the thickness of the meat. Lift the meat from the pan and set aside to rest.
-
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.
