Pan-fried venison with blackberry sauce

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

Pan-fried venison with blackberry sauce

Recipe by Chef Soomro Course: Diabetes-friendly


Prep time

10 mins


  • Garlic Clove: 1 garlic clove, crushed
  • Olive Oil: 1 tbsp olive oil
  • Balsamic Vinegar: 1 tbsp balsamic vinegar
  • Beef Stock: 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
  • Blackberry: 85g fresh or frozen blackberry
  • Venison: 2 thick venison steaks, or 4 medallions
  • Redcurrant Jelly: 2 tbsp redcurrant jelly


  1. 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.
  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, celeriac mash (see below) and broccoli.