- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
For the potato and apple mash
- 4 medium potatoes, peeled and quatered
- 1 large or 2 apple, peeled, cored and cut into chunks
- 1 large knob of butter
- 6 tbsp milk
For the venison
- 400 g venison fillets, cut into 2 steaks
- drizzle olive oil
- 1 clove garlic, halved
- 150 ml beef stock
- 6 juniper berries
- 1 sprig rosemary
- 1 bay leaf
- 2 sage leaves
- 1 tbsp blackberry jam, blackcurrant jam or jelly
- handful blackberries, blackcurrants or blueberries
1. For the potato and apple mash: boil the potatoes in a pan of salted water for 15-20 minutes or until cooked through and almost falling apart. Drain thoroughly.
2. While the potatoes are cooking, stew the apples with the butter and milk in a small saucepan over a low-medium heat.
3. Tip the stewed apples and all the cooking juices into the pan with the potatoes and mash everything together. Add more butter or milk if necessary, until you have a creamy, flavoursome mash. Cover with a lid and keep warm.
4. For the venison: heat a griddle pan or heavy-based frying pan over a high heat until very hot.
5. Rub the venison steaks with a little olive oil, then rub all over with the garlic halves. Sprinkle with sea salt and freshly ground black pepper and immediately add to the hot pan.
6. Brown for 1-2 minutes before turning and browning on all sides, about 4 minutes cooking in total for medium-rare, or until cooked to your liking. Remove the venison from the pan and set aside to rest on a warm plate.
7. Pour the beef stock into the pan to deglaze, giving it good stir to pick up all the brown bits stuck to the bottom of the pan.
8. Add the juniper berries and herbs, bring the sauce to the boil, turn the heat down to medium and simmer vigorously for 2-3 minutes or until reduced slightly.
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