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Venison with Blackberry Sauce

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Venison with Blackberry Sauce
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
Instructions
1
Heat shallots, garlic, blackberry jam, and red wine in a saucepan over high heat, stirring occasionally. As the mixture comes to a boil, continue cooking until it has thickened and reduced significantly, approximately 15 minutes. Strain the liquid through a fine-mesh sieve to separate the solids from the liquid, then set it aside for later use.
2
In a separate saucepan, bring the beef broth to a boil over high heat, stirring frequently. Reduce the liquid by half, taking about 15-20 minutes to achieve this. Once reduced, whisk the two sauces together in a bowl, then stir in the melted butter until fully incorporated. Season with salt and pepper to taste.
3
Preheat a skillet over high heat, then add the venison steaks. Cook for 3-4 minutes per side, or until they start to firm up and reach an internal temperature of at least 145 degrees F (65 degrees C). Use a thermometer to ensure the correct internal temperature. Serve the steaks hot, accompanied by the rich sauce and a few fresh blackberries on top.