Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

7
Kimmy 2

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

Ingredients

40 m {{adjustedServings}} servings 359 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note
  • If sauce is too thin dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce and bring to a boil.
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Reviews

7
  1. 9 Ratings

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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!

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 i...

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 ...