- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 182
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 7g
- Sugar Content: 7g
- Fiber Content: 1g
- Protein Content: 28g
- Sodium Content: 0.24g
Pan-fried venison with blackberry sauce
- 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
- 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.
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.