Sauté the shallot gently in a little butter until soft.
Add red wine and reduce by half.
Add stock and reduce again.
Add blackberries and redcurrant jelly; simmer until glossy.
Strain through a sieve, pressing berries to extract flavour.
Finish with a knob of butter and a splash of balsamic.
Season venison well.
Heat oil in a pan until shimmering.
Sear venison on all sides (approx. 2–3 min each side).
Add butter, garlic, and thyme — baste the meat for 1–2 minutes.
Remove and rest for 10 minutes.
Slice just before serving.
Serve with: potatoes, greens, blackberry jus.
