Venison steaks with Berry sauce
For a healthy change to beef try Venison (Deer meat). Venison is an excellent source of protein, and like most game-meat is low in calories.This is a great main course, high in nutrition but not too heavy. It's suitable for Keto and Paleo. Venison is naturally high in many B vitamins including energizing B12 & B6 which help reduce homocysteine levels (an inflammatory marker associated with dementia).Venison also contains Zinc & Selenium fight free radicals and rejuvenate cells.It is high in easily absorbable form of Iron to help move oxygen around in the blood. As well as Amino acids Taurine & cystine which support neurological development and immune function. The blueberries and blackberries in the sauce are loaded with antioxidants, which protects the brain from free radical damage and promotes healthy brain aging.
- griddle or cast iron fry pan
- 2 thick venison steaks or 4 medallions
- 1 tbsp olive oil
- 1 clove garlic crushed
- 1 cup quality bone broth or stock
- 2 tbsp balsamic vinegar
- 1 tbsp molasses or maple syrup
- 1 cup mixture of blueberries and blackberries
- 2 sprig fresh rosemary
- Preheat pan/griddle.Coat venison with the oil then add to pan. Cook the venison for four-five minutes, turn over and cook for another three-five minutes more, depending on how rare you prefer it. Remove venison from the pan and set aside to rest on warm plate.
- To make sauce: Add the balsamic vinegar and garlic to the pan with any meat juice, then add the broth and syrup. Stir over quite a high heat until it bubbles. Add the berries and carry on cooking until the berries are soft and the sauce naturally reduces and thickens.
- Plate the venison, pour over the sauce, garnish with the rosemary. Serve with steamed broccoli and carrots
Venison is naturally a dry meat. use oil for cooking. If following paleo can add a little extra butter. Be careful not to over cook.