Venison with Blackberry Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A yummy way to spice up venison loin or steaks. Good with any red meat. 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:
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.
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.
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