Venison Tenderloin with Champ, Asparagus and Blackberry Sauce.

Preparation Time:

10 mins

Cooking Time:

25 mins



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A simple elegant dish using the very best of the venison.


2 Venison tenderloin steaks (sized to your liking)

10 Spears of asparagus

4 Spring onions, thinly chopped

6 medium sized potatoes, peeled and halved

2 tbsp sunflower oil

Salt and pepper

For the sauce

2 Rashers Finnebrogue nitrate free bacon, chopped into small squares

150ml Beef stock

1tbsp Balsamic vinegar

2tbsp redcurrant jelly

1 Garlic clove, crushed

85g fresh or frozen blackberry


Note - some of the stages below are simultaneous or overlap so read through before starting!

1. Boil the potatoes for about 20 minutes until soft.

2. 5 minutes before the potatoes are cooked heat some oil in a pan at high heat and fry the onions until soft.

3. Transfer the water from the potatoes into another pot. Now add the onions to the potato. Mash to make champ!

4. Ten minutes into cooking the potatoes, heat 1tbsp of the oil in a hot frying pan and cook the venison for 2 minutes on both sides and then seal the thinner edges. Remove and place in an oven set to 200C for 4 minutes.

5. Take the venison out of the oven and let it rest.

6. With the venison in the oven add the bacon to a high heat pan and fry for 3 minutes. Add the balsamic vinegar, then the stock, redcurrant jelly and garlic. Stir and blend everything together. Add the blackberries and continue cooking until they are soft.

7. At the same time as you start the sauce, bring the second pot of water (transferred from the potatoes) back to the boil and add the asparagus. Cook for about 6 minutes or until the spears are just beginning to soften.

8. Plate the venison, champ and asparagus. Spoon over the blackberry sauce.

Enjoy a meal of kings!