A beautifully plated Venison and Sloe Berries dish featuring tender venison steaks with a caramelized crust, drizzled with a rich, deep red sloe berry and port reduction. The dish is elegantly arranged on a rustic dinner plate, accompanied by roasted vegetables and fresh herbs. A wooden table setting includes a linen napkin and a glass of red wine. Warm, natural lighting enhances the inviting textures and colors.

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.
Portions:2
Preparation Time: 10 minutes
Cooking Time:15 minutes
overnight marinating 8 hours
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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
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Recipe Category Fruit / Main Dish / Wild
Country International
Season: Autumn / Winter
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