Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

Venison steaks are quickly pan-seared and served with a silky blackberry sauce.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
359 Calories

Recipe Instructions

Step 1
Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
Step 2
Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • salt and ground black pepper to taste
  • 1 cup red wine
  • 1 cup beef stock
  • 4 (1/2 pound) venison steaks
  • 12 fresh blackberries
  • 2 tablespoons shallot, minced
  • 3 tablespoons blackberry jam

Categories

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