Blackberry Sauce with Venison and Black pudding

Blackberry Sauce with venison and black pudding

To serve 2


4 slices of good quality black pudding

100g blackberries

1 tbsp balsamic vinegar

2 thick venison steaks, well-seasoned

100ml beef stock

100g Butter

20g wild garlic stalks (or 1 garlic clove)

3 large potatoes, peeled and chopped


Boil the potatoes for 17 minutes, sieve and mash with 50g of the butter until nice and smooth, season well.

Heat the remaining butter in a pan and fry the venison and black pudding in this for 4 minutes on both sides

Whilst this is frying, put the beef stock, balsamic vinegar and wild garlic in a pan with the blackberries and simmer for 4 minutes.

Remove the venison and black pudding from the frying pan and allow to rest for 1 minute

Pour the left over juice from the frying pan in to your blackberry sauce and cook for a further minute

Serve the venison on the mashed potato, the black pudding alongside it and tenderly pour the blackberry sauce over the top.

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