Venison Loin with Blackberry Jus
  1. Sauté the shallot gently in a little butter until soft.

  2. Add red wine and reduce by half.

  3. Add stock and reduce again.

  4. Add blackberries and redcurrant jelly; simmer until glossy.

  5. Strain through a sieve, pressing berries to extract flavour.

  6. Finish with a knob of butter and a splash of balsamic.

  7. Season venison well.

  8. Heat oil in a pan until shimmering.

  9. Sear venison on all sides (approx. 2–3 min each side).

  10. Add butter, garlic, and thyme — baste the meat for 1–2 minutes.

  11. Remove and rest for 10 minutes.

  12. Slice just before serving.

  13. Serve with: potatoes, greens, blackberry jus.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Course

CuisineGame

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 45m

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