Venison steak with blackberry mead sauce

  • Prep time 10 mins
  • Cook time 25 mins
  • Serves 2


1 shallot

2 tbsp Blodyn Aur rapeseed oil

4 juniper berries, crushed

1 orange

100g blackberries

100ml Afon Mel blackberry mead

1 tbsp grated fresh ginger

1 dsp redcurrant jelly

2 venison steaks

15g Welsh butter


To Start

Make the sauce by finely chopping the shallot then heating one tablespoon of oil in a small pan over a medium heat. Add the shallots and cook for around 6 minutes until softened.


Zest the rind of the orange, squeeze the juice, and add both to the shallots along with the juniper berries, blackberries, ginger and mead and cook for around 5 minutes until the blackberries begin to soften. Reduce the heat and add the redcurrant jelly then taste and season with salt, pepper, and cook for a further 5 minutes. Set aside while you cook the steaks.


Season the steaks with salt and pepper and heat a frying pan over a medium to hot heat. Then add the rest of the oil and butter and once melted cook the steaks for 3 minutes on both sides for medium. Pour off any excess fat, add the sauce to the pan, and reheat for a few minutes.

To serve

Serve the steak sliced if you wish, accompanied by the sauce and mustard mashed potato and steamed broccoli or cavolo nero.