Loin of Venison with Fruits of the Forest Sauce

Venison ©Kevin Ashton

Still a luxury item for most of us, never the less there are some good reasons to treat ourselves once in a while if you’re game? Low in fat, high in protein & often organic makes venison a very modern food, even the way most chefs cook has a lighter, up to date approach. Modern venison is very tender thus it does not need more than about 3-4 days hanging. Because the hanging time has shortened, the idea of venison having a strong gamy taste has changed forever. Loin steaks that come from the saddle are the best cut if you can get them. You only need about 5oz portions, I prefer to marinate the steaks in a 50/50 mix of olive oil & brandy.

2 x 125g (5oz) Venison Loin Steaks
4 Tbsp Olive oil
4 Tbsp Brandy
250 ml (1/2pint) Beef stock
1 Tbsp Tomato puree
1 Onion roughly chopped
1 Carrot roughly chopped
25g (1oz) Flour
25g (1oz) Butter
100g (4oz) mixed fresh raspberries, blackberries & blueberries
125ml (1/4pint) red wine
2 Portions of garlic mashed potatoes

  1.  Marinate the venison steaks in the brandy and olive oil and refrigerate overnight.
  2. Wipe a non-stick frying pan with a little oil then brown the onion & carrot on a high heat. Once brown remove from the heat.
  3. Turn the heat to low then add 25g (1oz) of the butter and the flour and cook for several minutes until you have a smooth paste.
  4. Now add the tomato puree; then gradually add the wine & stock stirring the sauce well after each addition of liquid to prevent lumps.
  5. Simmer the sauce on medium heat until the vegetables are tender and you have a sauce consistency.
  6. Strain the sauce through a fine mesh strainer into a clean saucepan, pushing the sauce through with a ladle or spoon to keep as much of the sauce as possible. Keep the sauce on a low heat and add the fresh berries and season with salt & pepper.
  7. Heat a large non-stick frying pan until very hot then carefully place the venison steaks into the pan.
  8. Brown all the sides of the steaks on a high heat then turn the heat down to a medium-low and season with salt and pepper.
  9. Cook for a further 5-6 minutes adding the remaining 25g (1oz) butter during the last 2 minutes of cooking. Bring the heat up on the sauce when you are about to serve.

To Serve
Allow the venison steaks to rest for 2-3 minutes, then move to your plates and top with your Fruits of the Forest Sauce.

Chef’s Tips
It’s very important not to add salt and pepper to the olive oil & brandy marinade because the salt will draw out the moisture from the venison.  I suggest serving green beans & braised red cabbage to round off this delicious dinner.  As you can see in the photo I have placed the venison on a hockey puck shaped fondant potato. Fondant potatoes are easy to make and I will be showing you how in my next recipe.


Loin of Venison with Fruits of the Forest Sauce©Kevin Ashton 2007-2015

5 thoughts on “Loin of Venison with Fruits of the Forest Sauce

    1. To make the fondant potato, just peel a large baking potato and cut off a slice (off the longest side) and then repeat leaving you the core part of the potato about 4-5cm (2inch) thick. The use a sharp plain pastry cutter to get your hockey puck shape. Finally, chamfer the edges at a 45 degree angle to finish off the shape. Fondants are then sauté in butter and then some stock add to the pan and poached slowly until all of the stock has evaporated, leaving you a buttery and meaty flavoured potato. I will be writing a recipe shortly so watch this space.


    1. Actually, the combination of meat and fruit within England date back to at least to Elizabethan times (1533-1603). Berries work particularly well with game to help balance the richness of a game. I do hope you will give this recipe and try and then send me some feedback on how the dish works for you.


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