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! Read More
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! Read More
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. Read More
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. Read More
Made this sauce exactly as written including the cornstarch addition. None of the ingredients stole the show. The sauce was delicious over medium-rare grilled venison steaks. This is worthy of making for company. Read More
I chose to use fresh blackberries from Oregon state along with an Oregon based Pinot Noir "Firesteed" which has cherry and berry flavors to make the fruity blackberry pop even more. Read More
I made this using onions and Cab. Sav. and Venison Backstrap. This sauce was so good that I plan on using it for steak as well. Simple flavorful sauce. You won't be disappointed. I also looks so upscale for how simple it is to make! Thank you Web Spinner Read More
I cut two back straps (whole tenderloin) in to thirds, salt/peppered them, and then grilled them medium rare. Cut them into medallions, put on a platter, drizzled a little of the sauce and garnished with blackberries. It was great and served 9. Next time, I may add a little chopped up chili pepper to the reduction for some heat. I probably added more jam than called for, but this was great. Read More
Made this with pork tenderloins wrapped in bacon. Delicious! Needed to thicken the sauce a bit at the end though with a touch of corn starch. Definitely a company worthy dinner. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
Made this sauce exactly as written including the cornstarch addition. None of the ingredients stole the show. The sauce was delicious over medium-rare grilled venison steaks. This is worthy of making for company.
I chose to use fresh blackberries from Oregon state along with an Oregon based Pinot Noir "Firesteed" which has cherry and berry flavors to make the fruity blackberry pop even more.
I made this using onions and Cab. Sav. and Venison Backstrap. This sauce was so good that I plan on using it for steak as well. Simple flavorful sauce. You won't be disappointed. I also looks so upscale for how simple it is to make! Thank you Web Spinner
I cut two back straps (whole tenderloin) in to thirds, salt/peppered them, and then grilled them medium rare. Cut them into medallions, put on a platter, drizzled a little of the sauce and garnished with blackberries. It was great and served 9. Next time, I may add a little chopped up chili pepper to the reduction for some heat. I probably added more jam than called for, but this was great.
Made this with pork tenderloins wrapped in bacon. Delicious! Needed to thicken the sauce a bit at the end though with a touch of corn starch. Definitely a company worthy dinner.
