Preparation: 10 minutes
Cooking: 15 minutes
8 black peppercorns
2 juniper berries
2 venison steaks, each about 125g (5oz)
½ tbsp olive oil
½ tbsp balsamic vinegar
120ml (½ cup) good quality beef stock
1 tbsp redcurrant jelly or rårörda lingon
50g (2oz) blackberries, fresh or frozen, but preferably wild
1. Crush the peppercorns and juniper berries using a pestle and mortar.
2. Brush the venison steaks on both sides with olive oil.
3. Sprinkle both sides with crushed peppercorns and juniper berries.
4. Heat a frying pan over a medium-high heat for five minutes. When hot, cook the venison on one side for three minutes, then turn over and cook for another three minutes, slightly longer if you have particularly thick steaks. Remove the meat from the pan and set aside to rest.
5. Add the balsamic vinegar to the pan, then pour in the stock and redcurrant jelly or rårörda lingon. Stir over quite a high heat to blend everything together for a couple of minutes.
6. Add the blackberries and carry on cooking for two or three minutes, until the berries have softened and the sauce has a nice consistency.
7. If desired, slice the meat before serving and then pour the sauce over the sliced meat. Accompany with mashed potatoes, baby roast potatoes or potato gratin and seasonal vegetables.
– Venison should be served rare or medium rare, never well done.
– This is such a richly flavoured dish that less can be more so I tend to use quite small steaks.
– This recipe also works well with venison cutlets.
– The timings below are for medium-rare. For rare, reduce to two minutes per side and for medium increase to four minutes per side.
– If you like a lot of sauce, double the quantities below.
Recipe courtesy of John Duxbury, founder and editor of Swedish Food.