recipes
Pan-fried venison with a blackberry reduction
Serves:
Ingredients
- 500g venison
- 1 knob salted butter
- 8 blackberries
- 1 shot port
- ½ glass red wine
- 2 wraps
- ¼ courgette
- ¼ red pepper
- ¼ aubergine
- ½ leek
- 1 knob garlic butter
- Bunch rucola leaves
Method
Pan-fry the venison in some vegetable oil until browned and continue in the oven for 9 minutes at 180`c. Remove from the oven and add the berries, place on heat and add the butter and allow to melt, now remove the venison from the pan and add the port then wine and allow to simmer until its reduced. Cut all the veg in strips (julienne) and cook lightly in garlic butter, place on the wrap and roll, cut in approximately 6cm pieces and grill in the oven until browned.
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