Date posted: 02/08/2017

Venison with a blackberry and apple sauce and fondant potatoes

  • Serves 10
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◆ Farmstead Venison steaks 196-224g 10
Shallots 100g
Gourmet classic red cooking wine 300ml
Essential Cuisine Premier Veal Jus 300ml
Everyday Favourites redcurrant sauce 100g
Blackberries 400g
Apples 400g
White Potatoes 10


  1. Remove steaks from the chiller, season and bring to room temperature.
  2. Pre-heat oven to 180 degrees.
  3. Peel and turn the potatoes so they will sit in a gastronorm, place the potatoes into a ½ gastronorm and add the stock and melted butter and place into the oven for 30-40 minutes until cooked through and golden brown.
  4. Finely chop shallots and soften in a frying pan for 2-3 minutes. Add the red wine, veal jus and redcurrant sauce and reduce by half.
  5. Cut & peel apples into thin slices and add to the pan with the blackberries and cook for a further 2 minutes. Remove from the pan and allow to rest.
  6. Add the venison steaks to the pan and brown all over for 3-4 minutes.
  7. Transfer the steaks into the oven for 3-4 minutes until pink. Remove from the over and leave to rest.
  8. Place the fondant potatoes on a plate with the sliced venison on top and drizzle over the sauce.
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