Pan Fried Venison with Blackcurrant Jus
An elegant main dish that is sure to impress!
Prep time: 10 minutes
Cooking time: 12 minutes
Serves: 1
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1 tbsp Olive oil2 Thick venison steaks1 tbsp White balsamic/White wine vinegar100ml Beef stock2 tbsp Folláin's No added sugar Blackcurrant Jam1 Garlic Clove
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- 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 it aside to rest.
- Add the balsamic vinegar to deglaze the pan, then pour in the stock and add the Blackcurrant jam and garlic.
- Stir over quite a high heat to blend everything together and reduce for 3-5 mins.
- Serve with venison, celeriac mash and broccoli.
Ingredients
- 1 tbsp Olive oil
- 2 Thick venison steaks
- 1 tbsp White balsamic/White wine vinegar
- 100ml Beef stock
- 2 tbsp Folláin's No added sugar Blackcurrant Jam
- 1 Garlic Clove
Method
- 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 it aside to rest.
- Add the balsamic vinegar to deglaze the pan, then pour in the stock and add the Blackcurrant jam and garlic.
- Stir over quite a high heat to blend everything together and reduce for 3-5 mins.
- Serve with venison, celeriac mash and broccoli.
