Ingredients

The following ingredients have 4 Servings
  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • 4 venison steaks, weighing 175g (6oz) each
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 1 orange, juiced [optional]
  • 30ml (2 tbsp) blackcurrant jelly
  • 20 blackberries

Instruction

  • Fry the steaks in the butter and oil on a high heat for 2 minutes on each side.
  • Remove the steak from the pan, put aside and keep warm.
  • In the same pan, add the wine and let it bubble away until halved, which would take about 5 minutes.
  • Add the stock and let it bubble for another 5 minutes.
  • Stir in the orange juice and jelly.
  • Serve the steaks with creamy potato mash, steamed kale and blackberry sauce.