Blackberry Sauce with venison and black pudding – To serve 2
As Wild Garlic grows in Spring and Blackberries typically aren’t ready until late Summer or Autumn, one or the other of these two ingredients will have to come from the freezer. Luckily both of them freeze well, and we think you see its worth saving them so you can make this intriguing combination of seasonal flavours!
Ingredients:
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
Find our Blackberry Foraging Guide here
Method:
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.
Click here to view all of our Blackberry recipes.