Venison with Juniper and Balsamic vinegar Venison with Juniper & balsamic vinegar Serves: 4 Preparation time: 10 Minutes Cooking time: 20 Minutes Nutrition per serving: 300 cals, 15g fat, of which 2g saturated fat, 3g added sugar, 0.2g salt You will need: 4 x 140g venison steaks 1 tablespoon juniper berries 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 tablespoon clear honey 150ml dry red wine 2 teaspoons ground cinnamon 55g toasted pine nuts fresh chives to garnish Method 1.Place the juniper berries in a pestle & mortar & crush into small pieces. Alternatively, place in a small bowl & pound with the end of a rolling pan. 2.Brush the venison steaks with the olive oil & press the juniper & seasoning onto each side of the meat. 3.Heat a ridged frying pan until hot & press the steaks/medallions onto the pan. Cook for 1 minute, then lower the heat & continue to cook for 5 minutes. Turn over, press down well, & cook for a further 6-7 minutes until tender & cooked through. 4.Meanwhile, place the red wine, honey, cinnamon & vinegar into a small saucepan. Season & bring to the boil. Simmer for 3-4 minutes until slightly reduced. 5.Drain the venison & serve with the sauce spooned over, sprinkled with pine nuts & the chives, accompanied with freshly cooked vegetables & garlic mashed potatoes. Sainsburys.co.uk