Mousse au chocolat
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Pan-fried venison with blackberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 thick venisonsteaks, or 4 medallions
- 1 tbsp balsamic vinegar
- 150ml beef stock(made with 2 tsp Knorr Touch of Taste beef concentrate)
- 2 tbsp redcurrant jelly
- 1 garlic clovecrushed
- 85g fresh or frozen blackberry
Nutrition: per serving
- kcal182
- fat5g
- saturates1g
- carbs7g
- sugars7g
- fibre1g
- protein28g
- salt0.24glow
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. Serve with the venison, celeriac mash (see below) and broccoli.
