- 1 tbsp olive oil
- 2 thick venison steaks/ venison loin
- 1 tbsp balsamic vinegar
- 150ml game/beef stock
- 2 tbsp Damson Plum Jelly
- 1 garlic clove, crushed
Heat oil in frying pan, cook venison for 5 minutes. Then turn over and cook for 3-5 minutes more, depending on how rare you like it. Rest meat.
Add balsamic vinegar to pan, pour in stock, Damson Plum Jelly and garlic. Stir over quite a high heat to blend everything together.
Drizzle over meat and serve.