Panfried Venison with Damson Jus

By Jo Kinley
  • 1 tbsp olive oil
  • 2 thick venison steaks/ venison loin
  • 1 tbsp balsamic vinegar
  • 150ml game/beef stock
  • 2 tbsp Damson Plum Jelly
  • 1 garlic clove, crushed

Heat oil in frying pan, cook venison for 5 minutes. Then turn over and cook for 3-5 minutes more, depending on how rare you like it. Rest meat.

Add balsamic vinegar to pan, pour in stock, Damson Plum Jelly and garlic. Stir over quite a high heat to blend everything together. 

Drizzle over meat and serve.