VENISON WITH RAISIN & BLACKBERRY SAUCE
½ tsp black peppercorns
1 tsp juniper berries
2 venison steaks, approx.150g each
1 tbsp vegetable oil
2 tbsp redcurrant jelly
1 tbsp balsamic vinegar
75g California Raisins
150ml beef stock
50g blackberries, halved
Serve with mashed potato
Crush the peppercorns and juniper berries in a pestle and mortar, add a pinch of salt and sprinkle over both sides of the venison steaks, leave to chill for 10 minutes.
Heat the oil in a frying pan and fry the venison for 3-4 minutes each side for medium rare, or according to taste, set aside to rest.
Add the redcurrant jelly, balsamic vinegar and raisins to the pan, then add in the stock, simmer for 2-3 minutes until the jelly has melted. Add the blackberries and cook for 1-2 minutes until softened and the sauce has reduced.
Slice the venison thickly and serve with mashed potato with the sauce drizzled over.
Great with rump or sirloin steak or try baked salmon fillets. Try adding a little soured cream to the sauce for a creamy version.