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

Pan Fried Venison with Blackberry Sauce

Serves: 4
Download PDF

Ingredients

  • 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

Method

  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
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine