IconA dash of this quintessentially autumn fruit vinegar gives a bramble aroma to roasted duck and hearty game stews, but we also love it mingled with sparkling water and a plump sprig of mint. Add a punchy drizzle to cheesecake and chocolate mousse and you’re sure to get your just desserts.


INGREDIENTS:
Sugar, Spirit vinegar, Blackberries (21%).

PRICE

£6.30: 250ml
£3.70: 100ml
Raspberry Vinegar

Perfect pan fried venison steak with Womersley's Blackberry Fruit Vinegar

Serves 2

Ingredients
Venison Steaks and Womersley Blackberry Fruit Vinegar

 

Method
2x 180g Venison Steaks, cut from the loin / haunch
Salt & Pepper
Groundnut or Olive oil

1) Heat the griddle pan or frying pan.

2) Brush the steaks lightly on each side with olive oil or groundnut oil.

3) Season with coarsely ground black pepper.

4) Once the pan is nice and hot, place the steaks in the pan and sear for 3-4 minutes on either side or longer according to your own personal preference. You may need to turn the heat down a little to avoid over charring the exterior of the steaks.

5) Once the venison steaks have seared, grind a little coarse sea salt over them.

6) Leave the steaks to stand for a few minutes then serve with a drizzle of blackberry fruit vinegar and seasonal vegetables.