RH Amar – French’s & Frank’s
Pan Fried Venison with Blackberry Sauce

Pan Fried Venison with Blackberry Sauce

Serves: 4
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  • 1 tsp olive oil
  • 4 venison medallions
  • 1 tbsp balsamic vinegar
  • Beef Stock - 150ml (e.g. make with 2 tsp of Knorr Touch of Taste beef concentrate)
  • 2 tbsp redcurrant jelly
  • 1 garlic clove, crushed
  • 85g blackberries, fresh or frozen


  1. Heat the oil in a frying pan and cook venison for 5 minutes then turn over and cook for a further 3-5 minutes depending on the thickness of the meat and how the diner wishes it to be served. (For well done cook the venison for 5-6 minutes each side)
  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
  3. Add the blackberries and carry on cooking until they soften and then serve
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