Venison with blackberry wine sauce

Venison with blackberry wine sauce

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About this recipe: Venison steaks are pan-seared and served with a smooth blackberry and red wine sauce.


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

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  2. 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.


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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