About this recipe:Venison steaks are pan-seared and served with a smooth blackberry and red wine sauce.
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
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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.
If sauce is too thin, dissolve 1 teaspoon cornflour in 1 tablespoon wine, stir into sauce and bring to the boil.