© BBC Good Food
1 tbsp olive oil
2 thick venison steaks or 4 medallions
1 tbsp balsamic vinegar
150ml/0.25pt beef stock
2 tbsp redcurrant jelly
1 garlic clove, crushed
85g/3oz fresh or frozen blackberries
1. Heat the oil in a frying pan, cook the venison for five minutes, then turn over and cook for three to five minutes more, depending on how rare you like it and the thickness of the meat (cook for five to six minutes 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.
182 calories, protein 28g, carbohydrate 7g, fat 5g, saturated fat 1g, fibre 1g, sugar 7g, salt 0.24g. Reuse content