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Pan Fried Venison Recipe

Great quick and easy seasonal recipe using our Hampshire Game

SAVE £2.69

recipe-panfriedvenisonblackberry

Easy Shopper Packs

Venison Steak - Wild Pack(2) (Pack(2)) x 1
Onions: Red  Pack(3) (Pack(3)) x 1
Raspberries Punnet (Punnet) x 1
Lemons Pack(3) (Pack(3)) x 1
Garlic: Provence Large  Pack(3) (Pack(3)) x 1
Mint 25g Pack  x 1
Blackberries Punnet (Punnet) x 1

Individual Price £30.67

Pack Price £27.98

SAVE £2.69

Step By Step - Instructions

Squeeze the lemon and slice the red onion leaving it to soak in the juice to soften and sweeten to take away the harsh onion taste.
Using the cut garlic rub the steaks on both sides.
Salt and pepper the steaks and leave at room temperature.
Add the jam and the vinegar to a small saucepan and heat slowly untill the jam melts.
Add the blackberries and chopped sage then boil rapidly for a couple of minutes to reduce slightly and break down the fruit.
Keep warm while preparing the salad.
Add the pine nuts to a frying pan and heat gently tossing regularly untill golden.
Add the pine nuts and onion to the leaves.
Sprinkle with mintand arrangethe raspberries accross the serving dish.
Heat a heavy based pan add the steaks and brown each side.
Cook the steaks to taste approx 4 minutes each side.
It is possible to cook venison without fat but a knob of butter can be added if you prefer.
Too serve add the meat to the salad and drizzle with the blackberry sauce.

Full Ingredients List

2 Tenderloin Venison Steaks.
1 Garlic Clove Halved.
Half A Cop Of Quality Blackberry Jam.
Quarter Cup Of Balsamic Vinegar.
1 Tsp Of Chopped Sage Leaves.
Salt And Pepper.
For The Salad.
1 Small Red Onion.
85g Of Blackberries.
Mixed Leaves Of Choice.
1 Tbs Of Pine Nuts.
Handful Of Raspberries.
Handful Of Fresh Mint Leaves.

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View Venison Steak - Wild

Venison Steak - Wild

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Onions: Red

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Raspberries

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Lemons

View Garlic: Provence Large

Garlic: Provence Large

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Mint

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Blackberries

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