Venison Steak with Blackberry and Red Wine Sauce
Seared venison loin cooked pink and sliced, with a glossy blackberry and red wine sauce and creamy mash.
- Time35 min
- LevelEasy
- Costabout £5.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 625kcal
- 48.5gcarbs
- 12.6gof which sugars
- 32.3gfat
- 16gsaturates
- 27.6gprotein
- 6.4gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Take the venison out of the fridge 20 minutes before cooking. Peel and chop the potatoes and boil in salted water for 18 minutes until tender.
18 min - 2
Pat the steaks dry and season well. Heat the oil in a heavy frying pan until very hot. Sear the venison for 3 minutes on each side for medium rare, adding 1 more minute a side for medium.
6 min - 3
Lift the steaks onto a warm plate, cover loosely with foil and rest for 8 minutes.
8 min - 4
Turn the heat down, add the shallots to the same pan and cook for 2 minutes. Pour in the wine, scrape up the base and bubble for 3 minutes.
5 min - 5
Add the blackberries, jelly, water and thyme and simmer for 5 minutes, squashing some of the berries, until syrupy. Whisk in the cold butter and season.
5 min - 6
Drain the potatoes and mash with the 40 g butter and milk. Slice the venison, spoon over the sauce and serve with the mash and green beans.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
