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2 tablespoons shallot, minced
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1 teaspoon minced garlic
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3 tablespoons blackberry jam
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1 cup red wine
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1 cup beef stock
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1 tablespoon butter
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salt and ground black pepper to taste
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4 (1/2 pound) venison steaks
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12 fresh blackberries
Venison with Blackberry Wine Sauce
A yummy way to spice up venison loin or steaks. Good with any red meat.
Recipes · Meat and Poultry · Game Meats · Venison
| Prep Time: 10 mins |
| Cook Time: 30 mins |
| Servings: 4 |
| Total Time: 40 mins |
| Yield: 4 steaks |
Ingredients
Ingredients List
Directions
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.
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.
Cook's Note
If sauce is too thin dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce and bring to a boil.
Nutrition Facts (per serving)
Nutrition Facts
| 359 | Calories |
| 8g | Fat |
| 15g | Carbs |
| 44g | Protein |