Blackberry Sauce Venisonsteak

Venison Steak with Blackberry Sauce

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • 4 venison steaks, weighing 175g (6oz) each
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 1 orange, juiced [optional]
  • 30ml (2 tbsp) blackcurrant jelly
  • 20 blackberries


  1. Fry the steaks in the butter and oil on a high heat for 2 minutes on each side.
  2. Remove the steak from the pan, put aside and keep warm.
  3. In the same pan, add the wine and let it bubble away until halved, which would take about 5 minutes.
  4. Add the stock and let it bubble for another 5 minutes.
  5. Stir in the orange juice and jelly.
  6. Serve the steaks with creamy potato mash, steamed kale and blackberry sauce.


  • Frying the venison two minutes on each side will yield a rare result. If you like your meat more cooked, lower the heat after two minutes and cook until desired doneness.
  • The blackcurrant jelly can be substituted with any berry jelly but see if you can find blackberry!
  • If you’d like to thicken the sauce you can make a cornflour slurry and slowly stir it into the sauce until thickened to desired consistency. The only downside is that the cornflour mutes the flavour a bit.
  • Category: Main Course
  • Cuisine: English


  • Serving Size: 1 serving
  • Calories: 479
  • Sugar: 6.6 g
  • Sodium: 346 mg
  • Fat: 11.7 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 17.5 g
  • Fiber: 3 g
  • Protein: 62.2 g
  • Cholesterol: 185 mg