Venison with Blackberry Wine Sauce


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

close up view of Venison with Blackberry Wine Sauce on a white plate
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
4 steaks


  • 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


  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.

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
8g Fat
15g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 359
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 166mg 55%
Sodium 122mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 11g
Protein 44g
Vitamin C 8mg 38%
Calcium 27mg 2%
Iron 7mg 38%
Potassium 632mg 13%

* 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.

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