Ingredients

• 1 tbsp olive oil
• 2 thick Turnbull's venison steaks
• 1 tbsp balsamic vinegar
• 150ml beef stock
• 2 tbsp redcurrant jelly
• 1 garlic clove crushed
• 85g fresh or frozen blackberry

Method

• Step 1

  Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.

  
  

• Step 2

  Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.