Name: Venison with Blackberry Wine Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Shallot, minced - 2 tablespoons; Minced garlic - 1 teaspoon; Blackberry jam - 3 tablespoons; Red wine - 1 cup; Beef stock - 1 cup; Butter - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Venison steaks - 4 (1/2 pound); Fresh blackberries - 12

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Venison with Blackberry Wine Sauce

1. Shallot, minced - 2 tablespoons

2. Minced garlic - 1 teaspoon

3. Blackberry jam - 3 tablespoons

4. Red wine - 1 cup

5. Beef stock - 1 cup

6. Butter - 1 tablespoon

7. Salt and ground black pepper to taste - 1 tablespoon

8. Venison steaks - 4 (1/2 pound)

9. Fresh blackberries - 12

How to cook deliciously - Venison with Blackberry Wine Sauce

1. Stage

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.

2. Stage

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.