Hellooo, I hope everybody survived their first post-Christmas week of normality? I don’t think my body has quite adjusted to getting up early and not eating chocolate at regular intervals, but we’ll get there 😉
This is the first time I’ve featured pan fried venison (or any other kind of steak) on the blog, mainly because it is almost impossible to cook, plate and photograph without at least one part going wrong! However if we ignore the fact that my venison was somewhat tepid by the time I got to eat it (something all food bloggers – and their partners – have learnt to deal with!), I’m calling this try a success.
Venison is one of my favourite meats – rich and flavoursome, yet much healthier than beef or lamb. Blackberry sauce is a classic partner for this lean meat, adding a slight tartness, and the addition of red wine makes this sauce extra indulgent.
If you’re looking to up your game (heh heh) for a dinner party, this pan fried venison is a great recipe to try. Serve it with mashed potato & roasted broccoli – or if you want to be really fancy, dauphiniose potatoes.
Because it’s so lean, venison is at it’s best when it’s cooked medium rare, or at the very least still pink. I’ve given rough timings in the recipe but it’s hard to be exact given the thickness of the meat can vary quite a lot. If you’ve got a meat thermometer, aim for 57°c. And if you like your meat well done, then maybe skip the venison – as its so lean it dries out when cooked to anything much above medium.
What are your go to dinner party recipes? I’m trying to branch out a bit so any suggestions are appreciated!
- 2 venison fillets (brought to room temperature)
- 1/2 tbsp olive oil
- salt, to taste
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 100ml strong beef stock
- 100ml red wine
- 50g blackberries
- Heat a frying pan over a medium heat. Brush each side of both venison fillets with oil and season.
- Once the pan is hot, add the venison fillets. Cook for 3-4 minutes then turn over. Cook for a further 3-7 minutes (about 3 minutes for medium rare, depending on thickness).
- Remove to a plate and set aside somewhere warm for 10 minutes to rest.
- Meanwhile, add all of the sauce ingredients to a pot over a medium heat. Bring to a boil then reduce and simmer for 5-10 minutes, until reduced by half. Strain through a sieve and serve.