Search thousands of recipes reviewed by home cooks like you.

Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

  • Prep

  • Cook

  • Ready In

Kimmy

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kimmy
11
3/29/2011

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
10/25/2011

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♥
6
4/10/2013

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.