Venison Steaks with Blackberry Sauce, Creamy Mash and Greens – 9sp

I’m not a massive fan of the traditional Sunday dinner. I have nothing against them, I just think they are rather a lot of hassle for what you get at the end. That said, me and the hubbie do enjoy something meaty and warming come a Sunday so this recipe is the perfect option. The dish really has the wow factor, its both low in points, quick and easy to make and delicious.


The sauce in particular is a delight.  The onions in the sauce are optional, so if you want to make it even easier or if you can’t be bothered to do any frying just leave the onions out and add the garlic at the same time as the other sauce ingredients.

I make my mash with a potato ricer. This is one of the best things I’ve bought for my kitchen (and it was quite cheap from eBay). When on a diet we can’t be loading our mash with quite as much butter and cream as they do in restaurants and this gadget makes your mash uber smooth and creamy so you don’t need to add too much else to it. If you haven’t got a ricer, give the potato a realllllllly good mash!

Venison Steaks with Blackberry Sauce, Creamy Mash and Greens 

Serves 2 = 9sp each (Flex)


2 x 150g venison steaks, raw (I got mine from Tesco)

350g potato, raw, peeled and roughly cubed

Small pack of green beans, halved

Small sweetheart cabbage, leaves pulled off and sliced

1 1/2 tsp lightest butter

For the sauce

1/2 small onion, finely chopped

2 garlic cloves, peeled and crushed

1 tbsp balsamic vinegar

2 tbsp redcurrent jelly

1/2 beef stock cube made up with 200ml boiling water

100g blackberries, fresh of frozen

Few sprigs of fresh thyme (optional)


Begin by popping the peeled and chopped potato in a pan of salted boiling water and cook for 15 minutes. Drain the potato and pop back into the empty pan. Rice (or mash) the potato and add 1 tsp of light butter and 20ml of skimmed milk. Season with salt and whip until smooth. Taste and add more seasoning if required. Put the mash into a bowl and pop to one side.

Fill another pan with boiling water, keep on a rolling boil and place a colander over the top. Add the greenbeans and cabbage and steam for 15 minutes.

Meanwhile, take a frying pan, heat to high and spray with 1kal. Season the venison steaks and then fry on one side for 4-5 minutes. Turn over and cook for 3-6 minutes (or until cooked to your liking). Remove from the pan and pop onto a plate to rest.

Spray the same frying pan again with 1kal and then add the onion and garlic, frying for a few minutes until the onion starts to soften. As I said in the blurb, if you can’t be bothered to do any frying or want to make the sauce even easier just leave the onions out and add the garlic at the same time as the other sauce ingredients. Add the balsamic vinegar, redcurrent jelly, stock and blackberries. Cook on a high heat for 5 minutes and then start to squish the softened blackberries with a wooden spoon. Cook on high for another 5-10 minutes (whilst the cabbage and green beans are still cooking) then remove from the heat and put through a fine sieve, squishing the blackberries through the sieve to get as much juice as possible. Pop the smooth sauce back in the pan, season to your taste and keep on a medium heat to thicken and until you are ready to serve.

Check the mash is still warm, if not pop in the microwave for a minute or two (I like mash piping hot). Then take 2 plates or bowls and add half the mash to each. Add 1/2 tsp light butter to the steamed vegetables, season and then share between the two plates. Finish with the venison steaks and top with the blackberry sauce.




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