Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

  • Prep 10 m

  • Cook 30 m

  • Ready In 40 m

Recipe By:Kimmy
“A yummy way to spice up venison loin or steaks. Good with any red meat.”


  • 20 g shallot, minced
  • 3 g minced garlic
  • 60 g blackberry jam
  • 235 ml red wine
  • 235 ml beef stock
  • 15 g butter
  • salt and ground black pepper to taste
  • 4 (1/2 pound) venison steaks
  • 12 fresh blackberries


  1. Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet 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 skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.