Venison Steaks with Blackberry and Gin Sauce

Venison Steak not for the fainthearted.

• Difficulty: Easy
• Category: Dinner, Light Dinners, Lunch, Meal Times, Recipes, Sauces, Summer Recipes, Venison/Game, Winter Recipes
• Cuisine: African, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS:

• 620 g Baby Potatoes
• 2 tbsp Olive Oil
• 5 Clove Garlic
• 2 Sprigs Rosemary ((Chopped))
• 4 Venison Steaks
• 1 tbsp Olive Oil
• 4 Juniper Berries ((Crushed))
• 125 ml Gin
• 300 ml Beef Stock
• 15 g Butter
• 150 g Blackberries

Instructions

METHOD:

1. 1. Preheat the oven to gas number 6, (200 degrees) fan 180 degrees.
2. 2. Cut the Potatoes into 1cm cubes. Cook the potatoes in a large pan of boiling water for 8 mins. Drain well and set aside.
3. 3. Heat the Olive oil for 2 to 3 mins in a large shallow roasting tin. Add the par-boiled Potatoes and toss well in the oil. Scatter over the Garlic Cloves and Rosemary and season well. Bake for 40 minutes turning occasionally or until golden and crisp all over.
4. 4. About 15 minutes before the Potatoes are ready start preparing the Venison. Lay the steaks on a board and season well on both sides. Heat the Oil in a large heavy-based frying pan. Add the steaks 2 at a time and cook for 2 minutes on each side for rare 3 minutes for medium and 4 minutes for well done. Remove from the pan and set aside to rest.
5. 5. Add the Crushed Juniper Berries and Gin to the juices in the pan and bubble for a minute or so to deglaze the pan. Add the stock and bubble over a high heat for 3 to 4 mins or until reduced by half. Add the Butter and stir until melted. Scatter over the Blackberries and heat through for 2 to 3 minutes or until the berries have softened but not completely broken down. Season to taste. Serve the steaks with the Blackberry Sauce poured over the top and the Potatoes on the side.