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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