As the days turn darker, juicy autumn berries are now ripe for the picking from the bushes, ideal for both puddings and adding a sharp but sweet edge to traditional dishes. Our blackberry sauce perfectly captures the spirit of autumn, with its warm but tangy flavour adding to the succulent and rich flavours of the venison steak.
Venison with blackberry sauce (to serve two)
Two venison steaks
Half a shallot (finely chopped)
100ml chicken stock
100ml red wine
One tablespoon caster sugar
Two juniper berries (crushed)
Two sprigs of thyme
1) Simmer the blackberries with the caster sugar together in a small saucepan for five minutes, crushing the berries with a back of a fork. Set aside once simmered.
2) In a frying pan, heat a tablespoon of olive oil and pan fry the venison steaks. After five minutes, turn the steaks over and cook for a further three to five minutes, depending on how well done you would like the meat to be. Once done, take the meat from the pan and set aside to rest.
3) Using the same frying pan, soften the finely chopped shallot over a medium heat for two to three minutes.
4) Add the stock, wine, juniper berries and thyme to the shallot in the pan, simmering over a high heat for five minutes, until reduced.
5) Stir in the blackberries and any leftover juices from the venison, simmering until warmed through.
Serve the steaks with the warm blackberry sauce alongside some steamed green vegetables and mashed potato for a complete and delicious dish, ideally served with one of our food and drink gifts