Loin Of Venison with Blackberry Sauce

Kevin Kindland

Kevin Kindland

16th January 2017
Kevin Kindland

Loin Of Venison with Blackberry Sauce

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Loin Of Venison with Blackberry Sauce recipe a try for yourself?


  • Serves 4
  • 160g loin of venison
  • Sea salt
  • Pepper
  • Olive oil
  • Cooked Spring Cabbage
  • Mashed Potatoes
  • For the blackberry sauce
  • 225g blackberries
  • 250ml red wine
  • 250ml brown chicken stock (Chicken Bones, onions, carrot, Leeks and Thyme and Red Wine Cook down to a sauce)
  • 1 heaped tbsp runny honey
  • Few knobs of cold butter
  • Sea salt and freshly ground black pepper


1 Preheat the oven to 180c.
For the blackberry sauce, place three quarters of the bl
ackberries, red wine and stock
in a heavy-based saucepan and bring to the boil. Cook for
about 10 minutes until the
blackberries have softened. Push the mixture through a f
ine sieve and discard the
seeds and pulp. Return the sauce to the saucepan with the hon
ey and boil again until
reduced by half and thickened to a smooth sauce.
Season venison, Heat the olive oil in a frying pan set ove
r a high heat and sear the
meat for 1-2 minutes on each side. Roast the venison in
the oven for 5-7 minutes until
medium rare. It should feel slightly springy when pressed.
Remove the venison to a warm plate; lightly cover with
foil and leave to rest for a
further 5 minutes.
Gently reheat the sauce cook for a few minutes, then add the b
utter, a few knobs at a
time, and whisk in. The sauce will become shiny and glossy
add the remaining
Reheat the mash and spring greens spring cabbage and mash
Slice the venison thickly and arrange on warm plates next
Pour over the blackberry sauce to serve

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