150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove, crushed
85g fresh or frozen blackberries
Prep:10 minsCook:15 mins
the oil in a frying pan, cook the venison for 5 mins, then turn over
and cook for 3-5 mins more, depending on how rare you like it and the
thickness of the meat (cook for 5-6 mins on each side for well done).
Lift the meat from the pan and set
aside to rest.
the balsamic vinegar to the pan, then pour in the stock, redcurrant
jelly and garlic. Stir over quite a high heat to blend everything
together, then add the blackberries and carry on cooking until they
soften. Serve with the venison, celeriac mash (see below) and broccoli.