Venison Steaks with Summer Berry Sauce Recipe | Abel & Cole
Venison Steaks with Summer Berry Sauce
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Prep: 15 mins
Cook: 20 mins
Chill in the sunshine with a stunning steak dinner that has a fruity twist. Juicy organic blueberries are brilliant paired with our wild venison steaks.
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317 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 125g punnet of blueberries
  • 8 juniper berries
  • A pinch of ground cloves
  • 2 tsp honey
  • 1 summer cabbage
  • A 200g punnet of Portobello mushrooms
  • 2 venison minute steaks (may contain lead shot)
  • A handful of chives
From your kitchen
  • 2 tbsp cold water
  • 3 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Pestle and mortar (optional)
  • Small pan with a lid
  • Griddle or frying pan
  • Foil
  • Medium pan with a lid
  • Colander
Step by step this way
  • 1.

    Tip the blueberries into a pan. Add the juniper berries into a mortar and lightly crush them with a pestle. Or, tip into a bowl and crush with a fork. Add to the blueberries with a pinch of cloves.

  • 2.

    Add 2 tsp of honey to the pan with 2 tbsp cold water. Gently heat for 2-3 mins till the blueberries have started to break down and release their juices. Cover and set aside.

  • 3.

    Shred the cabbage, discarding any really thick pieces of the core. Finely slice the mushrooms.

  • 4.

    Rub 1 tsp olive oil into each of the venison steaks. Season with salt and pepper.

  • 5.

    Warm a griddle or frying pan over a high heat. When it’s hot, add the steaks. Fry for 2-3 mins on each side, or a few more mins for well done steaks.

  • 6.

    Put the steaks on a plate. Cover loosely with foil. Leave them to rest for 10 mins. Fill a pan with boiling water. Cover and bring back to the boil.

  • 7.

    Add 1 tsp oil to the frying pan. Add the mushrooms and season. Fry over a medium heat for 5-6 mins till soft. Stir every so often. Finely chop the chives.

  • 8.

    While the mushrooms cook, add the cabbage to the pan of boiling water. Simmer for 3-4 mins till tender. Drain well. Serve the steaks with the mushrooms, cabbage and spicy blueberry sauce. Scatter with the chives to garnish.