Venison and Sloe Berries
Rich venison steaks served with a sweet and tangy sloe berry and port sauce. A perfectly balanced dish that’s ideal for special occasions.
Equipment
- pudding bowl
- Dinner plate
Ingredients
- 200 g sloe berries or damsons
- 150 ml port
- 2 venison steaks
- Salt & pepper to taste
- 1 tbsp olive oil
- 2 cm grated ginger
- 2 tsp sloe or redcurrant jelly
Instructions
- Place the sloe berries or damsons in a pudding bowl and pour over the port.
- Cover and leave the mixture to sit in a cool place overnight to marinate.
- Season the venison steaks with salt and pepper.
- Heat olive oil in a pan and fry the venison steaks.
- For rare steak, cook for one minute on each side; for medium, cook for two minutes on each side; for well-done, cook for three minutes on each side.
- Remove the steaks from the pan and set them aside to rest.
- Pour the soaked berries and liquid into the same pan.
- Add the grated ginger and sloe or redcurrant jelly.
- Bring the mixture to a boil, season to taste, and simmer for about 10 minutes to reduce the sauce.
- Serve the venison steaks with the reduced berry sauce poured over them.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with mashed potatoes or roasted vegetables to complement the rich flavor of the venison and sauce.
Wine Advice:
Pair with a rich red wine like a Cabernet Sauvignon or a bold Zinfandel to enhance the flavor of the venison and sauce.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 20 g | Fiber: 2 g | Sugar: 12 g | Salt: 1 mg