Winewithfood

Venison Steak & Blackberry Sauce

Venison Steak & Blackberry Sauce served with Swede Mash and Broccoli

I made this Venison Steak & Blackberry Sauce for a romantic supper on my husband’s birthday weekend. I wanted a recipe that was easy but had some wow factor and this was perfect! I cannot recommend this recipe enough! If you are cooking for the boss and partner, this is one to go for with the wine!! You will blow them away!!! It is so totally gourmet without the work!! I found a really good Cabernet Sauvignon which totally rounded off a perfect evening. Smoked salmon, quails eggs and caviar canapes to nibble on while cooking, kept my husband very happy while he waited for me to produce his birthday surprise complete with birthday cake!

Venison Steak & Blackberry Sauce

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove, crushed
85g fresh or frozen blackberry

Half a swede
3 small potatoes
Butter and seasoning

Broccoli

Chop the swede and potatoes and boil until tender. Mash with plenty of seasoning and butter, then keep warm.

Steam the broccoli

Meanwhile;

  1. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.

2. 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. Serve with the venison, swede mash and broccoli.

WINE NOTE

Australian cabernet sauvignon, which are robust with a full body and plenty of blackcurrant and blackberry flavors. The one that I chose was from Laithwaites and costs £25.

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