Venison Steaks with Blackberries
I thought I better share this with you as blackberries will be with us for a little longer, and this really was more delicious than ever.
Venison steaks at room temperature
Red wine (About 50 mls – I used Rioja)
A nut of rich stock or glace
A few blackberries
2 knobs of unsalted butter
This is one of those dishes where I just splooshed the ingredients for the sauce together. I have since measured them and as long as you have a reduced jellied stock, it is pretty straightforward.
1. So, melt some butter in a frying pan and when it is sizzling, add the well seasoned steaks. Fry on each side for 3 minutes. If you do not want your meat to be pink in the middle, fry it for longer. Remove it from the pan and leave it to rest while you make the sauce.
2. Over a medium heat, in the same pan add some red wine, about 50mls, enough to deglaze the pan of the juices left in it from the steak.
3. Add some chicken or beef glace/rich stock. You just need a heaped teaspoon of it and allow it to blend with the wine.
4. Add a few blackberries and their juices if they have some (if they are out of the freezer they may).
5. Finish the sauce with a knob of butter by stirring it in so that the sauce is of coating consistency.
6. I like to slice the steak and coat it with the sauce.
7. Serve immediately. If you re-heat the sauce, do so over a medium heat. It will split if you take the heat too high.