- 2 thick venison steaks
- 1 tbsp balsamic vinegar
- 150ml beef stock
- 2 tablespoon redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh or frozen blackberry
Heat the oil in a frying pan, cook the venison for 5 minutes and then turn over and cook for 3-5 minutes more, depending on how rare you like it and the thickness of the meat. 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.