Venison with Blackberry Wine Sauce recipe
All Recipes Meat and Poultry Recipes Game Meats Venison
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
Nutrition Info
- 358.5 caloriescarbohydrate: 14.6 gcholesterol: 166.4 mgfat: 7.7 gfiber: 0.9 gprotein: 44.3 gsaturatedFat: 3.7 gservingSize: -sodium: 122.1 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Venison with Blackberry Wine Sauce
Directions
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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.
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.