Venison with Mushroom & Blackberry Sauce
Enjoy this delicious Venison with Mushroom & Blackberry Sauce recipe from A Zest For Life cookbook.
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)
Season the venison on both sides. Set aside.
Heat 1 tablespoon olive oil in a frying pan and gently fry the onion and mushrooms with the thyme for 10 minutes until softened.
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.
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.
Discard the thyme and serve with mashed potatoes and green vegetables, if you like.