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Venison Steaks with Blackberry Sauce

Venison Steaks with Blackberry Sauce

Perfect for a romantic night in, and very easy to cook yet looks exquisite.

Preparation Time: 20 mins

Cooking Time:  5 mins

Serves 2


2 venison steaks

butter, to fry

225g blackberries, fresh or frozen

425ml stock

75ml port

4 tbsp brandy or sloe gin

lemon juice, to taste

salt and pepper


Puree and sieve the blackberries. Put the stock and port in a stainless steel saucepan and boil and reduce for a few minutes.  Add gin or brandy, fruit and boil until the sauce coats the back of a spoon.

Meanwhile, season the venison.  Fry in very little butter in a hot pan for two minutes on each side.

Sharpen the sauce with a little lemon juice, taste and season. Serve the steaks sliced  on a hot plate, spoon over the sauce.  Serve immediately with Dauphinois potatoes or mash and a green vegetables such as kale

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