Ingredients
1 tsp olive oil
4 venison medallions
1 tbsp balsamic vinegar
Beef Stock - 150ml (e.g. make with 2 tsp of Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove, crushed
85g blackberries, fresh or frozen
Method
- Heat the oil in a frying pan and cook venison for 5 minutes then turn over and cook for a further 3-5 minutes depending on the thickness of the meat and how the diner wishes it to be served. (For well done cook the venison for 5-6 minutes each side)
- Add the balsamic vinegar to the pan then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend
- Add the blackberries and carry on cooking until they soften and then serve
