Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Kimmy
Recipe by  Kimmy

“A yummy way to spice up venison loin or steaks. Good with any red meat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 steaks

ADVERTISEMENT

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.

Share It

Reviews (6)

Rate This Recipe
Kimmy
10

Kimmy

I grilled the steaks because it was a beautiful night and I much prefer the meat grilled! I hadn't made this for a long time but now looking forward to summer to enjoy this more often!

McKennacat
8

McKennacat

I braised the vension in some of the merlot to give it more flavor. I think this sauce is amazing, but it needs a little more so that there is enough for each steak. I used tenderlion pieces instead of steak and the meat was so tender with this sauce on top I fell in love.

DIZ♥
5

DIZ♥

I don’t make a lot of reduction sauces, so I really didn’t know what to expect given the fact that this recipe does not contain any herbs or spices. Suffice to say, it was fabulous! I did not have any blackberry jam, but I did have a bottle of Manischewitz Blackberry Wine. I used that in place of the red wine and thickened the sauce with cornstarch. Did not add salt, but seasoned with ground white pepper. This was good over the venison, but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. Will be making this one again.

More Reviews

Similar Recipes

Easy Flat Iron Steak in Wine Sauce
(49)

Easy Flat Iron Steak in Wine Sauce

Venison with Sherry-Mushroom Sauce
(29)

Venison with Sherry-Mushroom Sauce

Chicken Fried Venison Steaks
(15)

Chicken Fried Venison Steaks

Chicken Fried Venison Steaks
(17)

Chicken Fried Venison Steaks

Raspberry Venison Skillet
(13)

Raspberry Venison Skillet

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
(8)

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 44.3 g
  • 89%
  • Cholesterol
  • 166 mg
  • 55%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Venison with Sherry-Mushroom Sauce

>

next recipe:

Roasted Venison with Fresh Cranberry Sauce