Pan-fried venison with blackberry sauce
| 1 tbsp olive oil | Pan-fry venison 5 min, turn, cook 3–5 min more | Serve sauce over venison | |
| 2 thick venison steaks, or 4 medallions | |||
| 1 tbsp balsamic vinegar | Rest venison; deglaze pan with vinegar, stock, jelly & garlic | Stir in blackberries, cook until soft | |
| 150 ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate) | |||
| 2 tbsp redcurrant jelly | |||
| 1 garlic clove, crushed | |||
| 85 g fresh or frozen blackberries |
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