When only something extraordinary will do, Pan-Seared Highland Game Venison Steaks with Blackberry & Red Wine Sauce are the star of the show. Tender, lean, and full of rich, natural flavour, these British-sourced steaks elevate any dinner into an elegant experience.
In this recipe, we pair pan-seared venison with a luxurious blackberry and red wine reduction, buttery greens, and creamy dauphinoise potatoes. The result is indulgence on a plate — sophisticated yet comforting, perfect for special occasions or a romantic dinner at home.
The best part? You can buy the very same Highland Game Venison Steaks (6x4x125g) used in this recipe directly from Nicol Retailer
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When you want to impress your guests or treat yourself to something special, Highland Game Venison Steaks are the ultimate centrepiece. Tender, lean, and bursting with rich, earthy flavour, venison brings luxury to your table with minimal effort. In this recipe, the steaks are pan-seared to perfection and paired with a luscious blackberry and red wine sauce, buttery greens, and creamy dauphinoise potatoes — a harmony of flavours that’s elegant, indulgent, and irresistibly British.
Why This Recipe Works:
Premium quality: Using Highland Game Venison Steaks from Nicol Retailer ensures tenderness and flavour every time.
Balanced flavours: The sweet-tart blackberry and red wine sauce complements venison’s natural richness beautifully.
Luxurious yet achievable: Elegant presentation with minimal fuss.
Here is the delicious recipe:
Pan-Seared Venison Steaks with Blackberry & Red Wine Sauce, Buttered Greens & Dauphinoise Potatoes
Ingredients
For the steaks
For the blackberry & red wine sauce
- 200 g fresh or frozen blackberries
- 1 shallot, finely chopped
- 1 cloves garlic, minced
- 200 ml red wine (a full bodied, not too sweet) or cooking red wine
- 200 ml beef or venison stock
- 1 tbsp redcurrant jelly or good fruit preserve (optional)
- 1 tsp balsamic vinegar
- 1 tbsp cold butter (to finish the sauce, optional)
For the dauphinoise potatoes
For the greens
Instructions
Prepare the dauphinoise potatoes
- Preheat oven to 160 °C (fan) / 180 °C (conventional)
- Rub a gratin dish with the cut garlic, then discard garlic.
- Thinly slice the potatoes (≈ 3 mm).
- In a saucepan, combine milk + cream + bay + pinch of nutmeg, bring just to a simmer.
- Layer potatoes in the dish, seasoning each layer with salt & pepper.
- Pour over the hot cream mixture so it just covers the potatoes.
- Sprinkle the grated cheese on top.
- Bake for about 1¼ to 1½ hours or until the potatoes are tender and the top is golden.
Cook the venison steaks
- Take steaks out of fridge ~20 minutes before cooking, pat dry, season both sides with salt & pepper.
- Heat a heavy frying pan over medium-high heat; add olive oil.
- When oil is hot (shimmering), add the steaks. Sear for ~2–3 minutes per side for medium-rare (depending on thickness).
- In the last minute, add butter & fresh thyme/rosemary to the pan; baste steaks with the melted butter.
- Remove steaks to a resting plate, loosely cover with foil.
Make the blackberry & red wine sauce
- In the same pan used for the steaks (with those flavourful browned bits), lower heat a little. Add shallot & garlic, sauté until softened.
- Deglaze with red wine, scraping the fond from the pan. Let wine reduce ~5 minutes.
- Add stock, blackberries, redcurrant jelly (if using), and balsamic. Simmer until the sauce reduces and thickens—blackberries will burst.
- Strain if you prefer a smooth sauce (pressing the berries), or leave it slightly chunky.
- Swirl in cold butter at the end (off the heat) for sheen and richness.
- Taste & adjust salt, pepper & acidity.
Cook the greens
- Blanche the greens (beans or broccoli) in salted boiling water ~2–3 minutes until just tender.
- Drain and toss with butter, salt & pepper.
Plate & serve
- Slice the venison steaks (if desired) and arrange on warm plates.
- Spoon the blackberry & red wine sauce over the steaks (or serve on the side).
- Add a portion of dauphinoise potatoes and the buttered greens.
- Optionally garnish with fresh thyme sprigs or extra blackberries.
Notes
Nutrition
The Star Ingredient: Highland Game Venison Steaks
Venison is a naturally lean, protein-rich meat that’s packed with flavour and goodness. The Highland Game Venison Steaks available from Nicol Retailer are responsibly sourced from wild deer across the Scottish Highlands, where they roam freely and graze naturally.
Each steak is expertly trimmed and portioned, ready for quick pan-searing or grilling — a perfect choice for both professional chefs and home cooks who love restaurant-quality results. When you buy from Nicol Retailer, you’re choosing:
✅ Premium British venison, ethically sourced
✅ Red Tractor quality assurance
✅ Convenient 6x4x125g pack – ideal for family meals or entertaining
✅ Freshness and quality you can taste in every bite
Order your Highland Game Venison Steaks here and bring gourmet dining home tonight.
Serving & Pairing Suggestions
A dish as elegant as pan-seared Highland Game Venison Steaks deserves accompaniments that highlight its rich, natural flavour. Whether you’re planning a romantic dinner, hosting friends, or treating yourself to a weekend feast, these serving ideas and wine pairings will turn your meal into a fine-dining experience right at home.
For a non-alcoholic option, a chilled blackberry and rosemary spritzer makes a refreshing alternative that mirrors the flavours of the sauce.
Side Dishes that Shine
Your Highland Game Venison Steaks are already a statement piece, but the right sides make them unforgettable:
- Dauphinoise Potatoes: Buttery, creamy, and golden, these are the ultimate indulgent companion to tender venison.
- Buttered Greens: Tenderstem broccoli, green beans, or kale sautéed in butter and garlic provide a crisp, fresh contrast.
- Honey-Glazed Carrots or Parsnips: Their gentle sweetness plays off the tartness of the blackberry sauce.
- Roasted Root Vegetables: Earthy flavours like beetroot or celeriac enhance venison’s natural richness.
- Celeriac Purée: Smooth, silky, and lightly nutty – perfect for scooping up every last drop of sauce.
Dessert Pairing
After a rich, savoury main, end your meal on a high note with something light yet decadent:
- Dark Chocolate Tart or Mousse: The bitterness of chocolate balances the fruitiness of the sauce.
- Poached Pears in Red Wine: A sophisticated, flavour-matched dessert that mirrors the venison’s sauce.
- Vanilla Bean Panna Cotta with Berry Compote: Creamy, delicate, and refreshing after a hearty main.
Hosting & Presentation Tips
Serve your venison on warm plates to keep the meat tender and juicy. For a restaurant-style finish, spoon the glossy blackberry and red wine sauce over the top, then garnish with a few fresh blackberries or a sprig of rosemary. Light candles this dish deserves a little ceremony.
Final Thoughts
This Highland Game Venison Steaks with Blackberry & Red Wine Sauce recipe is proof that fine dining doesn’t have to stay in the restaurant. With just a few quality ingredients, you can create a dish that’s elegant, comforting, and deeply satisfying. The rich, gamey flavour of Highland Game Venison Steaks, balanced with the sweetness of blackberries and the depth of red wine, delivers a true taste of luxury. Whether it’s a romantic dinner, a festive celebration, or a weekend treat, this recipe will always impress.
For the very best results, choose premium Highland Game Venison Steaks (6x4x125g) available exclusively at Nicol Retailer. Sustainably sourced, British, and beautifully tender, they’re the perfect centrepiece for any special meal. Order yours today and bring restaurant-quality flavour to your own kitchen — because great food starts with exceptional ingredients.