Venison with Mushroom & Blackberry Sauce
Emily Davenport
4 servings
5 minutes
245
British
Mains, Meat
Enjoy this delicious Venison with Mushroom & Blackberry Sauce recipe from A Zest For Life Cookbook.
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)
Directions
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.