Venison steaks with sloe gin and blackberry sauce recipe
With the dark fruity flavours of blackberry and tender venison shoulder this truly is the perfect dinner for two. Get ahead and cook the venison 2 days before planning on eating, then all you need to do is make the sauce and reheat the meat at gas 4, 180°C, fan 160°C for 30 minutes.
See method- Serves 2
- 23 mins to prepare and 3 hrs to cook
- 320 calories / serving
Ingredients
- 1 tbsp olive oil
- 2 venison shoulder steaks
- 200ml red wine
- 300ml (1/2 pint) beef stock
- 2 shallots, halved
- 2 bay leaves
For the sauce
- 1 tsp butter
- 2 shallots, finely chopped
- 1 tbsp red wine vinegar
- 2 tbsp sloe gin
- 85g (3 1/4oz) blackberries
Each serving contains
- Energy
- 1335kJ 320.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.1gProtein 29.0gFibre 0.2g
Method
- Preheat the oven to gas 2, 150°C, fan 130°C. Heat the oil in a frying pan. Add the steaks and cook for 1-2 mins on each side, until browned. Transfer to a small, deep baking dish or casserole.
- Pour the wine into the frying pan, bring to the boil and bubble for 1 min. Add the stock and bring to a simmer. Pour the liquid over the steaks to cover (top up with water, if needed). Add the shallots and bay leaves. Cover and bake for 3 hrs, until tender. Remove and set aside, covered, while you prepare the sauce.
- To make the sauce, gently heat the butter in a pan. Add the shallots, cook until softened, then add the vinegar, 150ml (1/4pt) of the venison’s braising liquid and the gin. Bring to the boil, stirring, then add the blackberries. Cook until the fruit has softened and the sauce has reduced by a third. Serve the steaks with the sauce.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
