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Venison with Mushroom & Blackberry Sauce

Venison with Mushroom & Blackberry Sauce

Enjoy this delicious Venison with Mushroom & Blackberry Sauce recipe from A Zest For Life cookbook.




Venison with Mushroom & Blackberry Sauce

Ingredients

Salt and freshly ground black pepper

Venison steaks 4 x 125g (4½oz)

Olive oil 2 tbsp

Red onion 1 small, peeled and thinly sliced

Chestnut mushrooms 200g (7oz), sliced

Fresh thyme a few sprigs

Blackberries 150g (5oz)

Ruby port 3 tbsp

Blackberry or raspberry vinegar 3 tbsp

Bramble or redcurrant jelly 2 tbsp

Mash and green vegetables to serve (optional)

Instructions

1

Season the venison on both sides. Set aside.

2

Heat 1 tablespoon olive oil in a frying pan and gently fry the onion and mushrooms with the thyme for 10 minutes until softened.

3

Stir in the blackberries, port, vinegar and jelly, bring to the boil, cover and simmer gently for 5 minutes until softened. Turn off the heat. Keep covered.

4

Meanwhile, heat the remaining oil in another frying pan until hot. Add the venison steaks and cook over a medium heat for 4 minutes on each side – this will cook them to rare. Pour over the hot blackberry sauce, cover and cook over a low heat for 5 minutes.

5

Discard the thyme and serve with mashed potatoes and green vegetables, if you like.

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