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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