Diabetes-friendly recipe for 4 people, takes only 15 mins; recipe has olive oil, venison, balsamic vinegar, beef stock, redcurrant jelly, garlic clove and blackberry.
Pan-fried venison with blackberry sauce
Course: Diabetes-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Venison: 2 thick venison steaks, or 4 medallions
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Beef Stock: 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
- Redcurrant Jelly: 2 tbsp redcurrant jelly
- Garlic Clove: 1 garlic clove, crushed
- Blackberry: 85g fresh or frozen blackberry
Directions
- Heat the oil in afrying 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.
- 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, celeriac mash (see below) and broccoli.
