Pan-Seared Venison Steaks with Blackberry & Red Wine Sauce, Buttered Greens & Dauphinoise Potatoes

Savour the elegance of restaurant-quality dining at home with this Highland Game Venison Steaks recipe. Tender, lean venison is pan-seared and paired with a rich blackberry and red wine reduction, creamy dauphinoise potatoes, and buttered green beans.

Made with premium British Highland Game venison, available from Nicol Retailer, this dish balances luxury and simplicity — perfect for date nights, dinner parties, or weekend indulgence.

Course Main Course

Cuisine English, European, Fine Dining

Diet Gluten Free, Low Fat

Keyword British game meat, buy venison online UK, fine dining main course, gourmet meat dishes, Highland Game venison, roast dinner ideas, venison recipes

Prep Time 25

Cook Time 2

Servings People

Calories 480

Ingredients

For the steaks

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

Quality matters: For the best flavour and tenderness, use Highland Game Venison Steaks from Nicol Retailer. British farmed, Red Tractor–assured venison offers a lean, rich taste that elevates any special meal.

Don’t overcook: Venison is naturally lean and can dry out quickly. Cook the steaks medium-rare to medium, then rest them for 5–10 minutes to lock in juices and enhance tenderness.

Make ahead: The blackberry and red wine sauce can be prepared a day in advance and gently reheated before serving — ideal for dinner parties or festive gatherings.

Pairing ideas: Serve with creamy dauphinoise potatoes, buttered greens, or roasted root vegetables for a balanced, restaurant-quality meal.

Diet-friendly: This dish is gluten-free, high in protein, and low in fat, making it a healthy yet indulgent choice for those following low-carb or balanced diets.

Freezing tip: You can freeze cooked venison and sauce separately for up to 2 months. Defrost overnight in the fridge and reheat gently before serving.

Nutrition