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Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

Name: Venison with Blackberry Wine Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 steaks
Ingredients: 2 tablespoons shallot, minced; 1 teaspoon minced garlic; 3 tablespoons blackberry jam; 1 cup red wine; 1 cup beef stock; 1 tablespoon butter; salt and ground black pepper to taste; 4 (1/2 pound) venison steaks; 12 fresh blackberries

Rating: 4.64 stars

14 Ratings
12 Reviews
5 Photos

A yummy way to spice up venison loin or steaks. Good with any red meat.

By Web Spinner

Gallery

Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Servings:

Yield:

4 steaks

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Directions

Step 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.

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Step 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.

Cook's Note

If sauce is too thin dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce and bring to a boil.

Nutrition Facts

Per Serving:

359 calories; protein 44.3g 89% DV; carbohydrates 14.6g 5% DV; fat 7.7g 12% DV; cholesterol 166.4mg 56% DV; sodium 122.1mg 5% DV. Full Nutrition

Reviews (12)

Most helpful positive review

Web Spinner

03/30/2011

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

Helpful

(11)

14 Ratings

5 star values: 9
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Web Spinner

03/29/2011

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

Helpful

(11)

McKennacat

10/26/2011

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

Helpful

(9)

DIZ♥

04/11/2013

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

Helpful

(6)

J.G.

09/13/2013

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

Helpful

(3)

John Strickland

12/07/2015

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

Helpful

(1)

Chef Mo

01/12/2020

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

Helpful

(1)

Ray

07/28/2015

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

Helpful

(1)

Stuart Foster

10/08/2020

The whole family loved it. I took the whole tenderloin and cut it up into medallions for easy pan searing. Read More

artrep

10/18/2017

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

More Reviews

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Nutritional Information

Venison with Blackberry Wine Sauce

Servings Per Recipe: 4
Calories: 358.5

% Daily Value *

protein: 89 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 12 %

saturated fat: 18 %

cholesterol: 56 %

vitamin a iu: 7 %

niacin equivalents: 80 %

vitamin b6: 38 %

vitamin c: 12 %

folate: 3 %

calcium: 3 %

iron: 39 %

magnesium: 16 %

potassium: 18 %

sodium: 5 %

thiamin: 27 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Venison with Blackberry Wine Sauce

1 of 12

All Reviews

Web Spinner

03/29/2011

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!

Helpful

(11)

McKennacat

10/26/2011

Helpful

(9)

DIZ♥

04/11/2013

Helpful

(6)

J.G.

09/13/2013

Helpful

(3)

John Strickland

12/07/2015

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.

Helpful

(1)

Chef Mo

01/12/2020

Helpful

(1)

Ray

07/28/2015

Helpful

(1)

Stuart Foster

10/08/2020

The whole family loved it. I took the whole tenderloin and cut it up into medallions for easy pan searing.

artrep

10/18/2017

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.

1 of 5 Venison with Blackberry Wine Sauce

Hali

2 of 5 Venison with Blackberry Wine Sauce

DIZ♥

3 of 5 Venison with Blackberry Wine Sauce

Web Spinner

4 of 5 Venison with Blackberry Wine Sauce

Chef Mo

5 of 5 Venison with Blackberry Wine Sauce

John Strickland

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Venison with Blackberry Wine Sauce

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note

Nutrition Facts

Reviews (12)

Most helpful positive review

All Reviews for Venison with Blackberry Wine Sauce

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Venison with Blackberry Wine Sauce

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note

Nutrition Facts

Reviews (12)

Most helpful positive review

All Reviews for Venison with Blackberry Wine Sauce