Pan-fried venison with blackberry sauce

• olive oil↗1 tbsp tbsp
• thick venison↗2

  steaks, or 4 medallions

• balsamic vinegar↗1 tbsp tbsp
• beef stock↗150ml ml

  (made with 2 tsp Knorr Touch of Taste beef concentrate)

• redcurrant jelly↗2 tbsp tbsp
• garlic clove↗1

  crushed

• fresh or frozen blackberry85g g

Step-by-step instructions

1. 1

   Heat the oil in a frying 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. 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.