Tender venison steaks paired with a rich and tangy sloe berry and port sauce create a perfect balance of flavors. Ideal for an autumn feast or a special occasion, this dish brings elegance to your dinner table.
Heat the olive oil in a large frying pan over medium-high heat.
Season the venison steaks with salt and pepper.
Cook the venison steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
Remove from the pan and set aside to rest.
In the same pan, add the chopped shallot and cook for 2-3 minutes until softened.
Add the port, sloe berries, brown sugar, and balsamic vinegar to the pan.
Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced and thickened.
Stir in the fresh thyme leaves and season the sauce with salt and pepper to taste.
Serve the venison steaks with the sloe berry and port sauce spooned over the top.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes or roasted root vegetables to complete the dish.Wine Advice:Pair with a robust red wine such as a Cabernet Sauvignon or a rich Merlot to complement the earthy venison and the depth of the port sauce.