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Venison & Sloe Berry Sauce with Root Veg Rosti


45 minutes

This dish combines wild venison with foraged sloe berries for a rich autumnal dish accompanied by hearty root vegetables rostis. Great for a date night dinner at home.

8 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200C/180C fan. Peel and coarsely grate the veg on the large setting on a box grater. Toss the grated veg with salt and leave to drain in a sieve over a bowl or in a clean tea towel while you start the sauce.
  2. Add the red wine, stock and sloe berries to a small pan, reduce by half and with the back of a fork mash the berries into the liquid and leave to cool a little.
  3. Squeeze out as much remaining liquid from the grated root veg and discard. Mix the veg mix with the beaten egg, flour and seasoning.
  4. Heat the butter and oil in a frying pan and fry a handful of the mix, patted down into a circle 1cm thick (shape the edges a little to keep it together) - fry 2 mins each side until golden and transfer to a baking tray. This mix should make 4-6 rostis. Transfer to a baking tray while you continue with the venison.
  5. When the sloe berry sauce has cooled enough, remove the stones from the berries and add the redcurrant to the saucepan, whisk together.
  6. Heat a little oil in a frying pan and over a medium heat cook the venison for 3-4 minutes either side (for thicker fillets, transfer to a baking tray and cook in the oven for another couple of minutes after pan frying). If you have a meat thermometer, it should be 50-55C in the centre for medium rare. Leave to rest in a warm place while you finish the sauce.
  7. Put the rostis into the oven for 5-7 minutes and steam the kale for 2-3 minutes until tender. 8.Return the sloe berry sauce to the pan where you fried the venison, add a quarter teaspoon of cornflour if needed to thicken and cook for 1 minute to incorporate the pan juices.
  8. Cut the venison into thin slices and serve alongside the rosti, sauce and blanched kale.


  • 2 wild venison steaks
  • 70g kale


  • 1 pot wild sloe berries
  • 100ml red wine
  • 2 tsps redcurrant jelly
  • 200ml hot beef stock (½ stock cube)*


  • 1 large or 2-3 smaller parsnips
  • 1 medium/large potato
  • 1 large carrot
  • 1 medium egg*
  • 2 tbsps plain flour*
  • Salt and pepper*
  • Butter & oil*

What’s in this recipe

Purton House Organics

Organic White Potatoes

1 Bag (min. 500g)




Organic Carrots- Washed

1 Bag (~1kg)



Fresh Growers

Piccolo Parsnips

1 Bag (min. 300g)



Park Farm

Wild Venison Steak

1 Steak (200g)




Rich Redcurrant Jelly

1 Jar (250g)


Save 10%


Mitolo, `Jester` McLaren Vale Cabernet Sauvignon

Australia (750ml)




Organic Green Kale

1 Bag (min. 300g)



Wild Sloe Berries

1 Pot (min. 50g)