Venison with Blackberry Wine Sauce

Ingredients

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

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.

Sign up now and get up to
50% OFF
BRANDED KITCHENWARE

Email

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.