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Venison steaks with blackberry and sloe gin sauce recipe

Venison steaks with blackberry and sloe gin sauce recipe

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A wonderful venison steak recipe that's perfect for a spectacular Christmas dinner. The tender, lean meat pairs brilliantly with rich blackberry, juniper and sloe gin sauce. See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 529 calories / serving
  • Healthy

Ingredients

  • 620g Maris Piper potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 garlic bulb, broken into cloves
  • 2 rosemary sprigs, chopped

For the venison

  • 4 x venison steaks
  • 1 tbsp olive oil
  • 4 juniper berries, lightly crushed
  • 125ml Tesco Finest sloe gin
  • 300ml hot beef or chicken stock
  • 15g butter
  • 150g blackberries
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    2215kj
    529kcal     26%

  • Fat

    15g 21%

  • Saturates

    4g 22%

  • Sugars

    15g 16%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 41.9g Protein 39.6g Fibre 2.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Cut the potatoes into 1cm cubes. Cook the potatoes in a large pan of boiling water for 8 mins. Drain well and set aside.
  3. Heat the olive oil for 2-3 mins in a large shallow roasting tin. Add the par-boiled potatoes and toss well in the oil. Scatter over the garlic cloves and rosemary and season well. Bake for 40 mins, turning occasionally, or until golden and crisp all over.
  4. About 15 mins before the potatoes are ready, start preparing the venison. Lay the steaks on a board and season well on both sides. Heat the oil in a large, heavy-based frying pan. Add the steaks, 2 at a time, and cook for 2 mins on each side for rare, 3 mins for medium and 4 minutes for well done. Remove from the pan and set aside to rest.
  5. Add the crushed juniper berries and sloe gin to the juices in the pan and bubble for a minute or so to deglaze the pan. Add the stock and bubble over a high heat for 3-4 mins or until reduced by half. Add the butter and stir until melted. Scatter over the blackberries and heat through for 2-3 mins or until the berries have softened but not completely broken down. Season to taste. Serve the steaks with the blackberry sauce poured over the top and the parmentier potatoes on the side.

See more Christmas mains

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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