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Venison with blackberry wine sauce
Venison steaks are pan-seared and served with a smooth blackberry and red wine sauce.
Ingredients
Serves: 4
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 3 tablespoons blackberry jam
- 240ml red wine
- 240ml beef stock
- 1 tablespoon butter
- salt and ground black pepper to taste
- 4 venison steaks, about 225g each
- 12 fresh blackberries, to garnish
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat shallots, garlic, blackberry jam and red wine in a saucepan over medium-high heat. Simmer until reduced to about 120ml of liquid, about 15 minutes. Strain liquid through a fine sieve and set aside. Heat the beef stock in a separate pan 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 pan over medium-high heat. Cook the venison steaks until they are beginning to firm but slightly pink in the centre, about 3 to 4 minutes per side. Serve the steaks with the sauce and a few fresh blackberries.
Note:
If sauce is too thin, dissolve 1 teaspoon cornflour in 1 tablespoon wine, stir into sauce and bring to the boil.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (9)
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! - 27 Mar 2011 (Review from Allrecipes US | Canada)
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. - 25 Oct 2011 (Review from Allrecipes US | Canada)
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. - 10 Apr 2013 (Review from Allrecipes US | Canada)
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