Blackberry Sauce with venison and black pudding
To serve 2
4 slices of good quality black pudding
1 tbsp balsamic vinegar
2 thick venison steaks, well-seasoned
100ml beef stock
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.