For a richer sauce, consider adding a tablespoon of balsamic vinegar during the red wine reduction. If you don't have fresh blackberries, a few drops of blackberry liqueur can enhance the flavor of the sauce. Be careful not to overcook the venison, as it can become tough. Use a meat thermometer for best results. Serve immediately with roasted vegetables or creamy mashed potatoes to soak up the delicious sauce.
Venison with Blackberry Wine Sauce
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS51
Elevate your venison (or any red meat) with this decadent blackberry wine sauce. The fruity notes perfectly complement the rich, savory flavor of the meat, creating a memorable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol166 mg
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Fiber1 g
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Protein44 g
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Saturated Fat4 g
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Sodium122 mg
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Sugar11 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, combine the minced shallots, garlic, blackberry jam, and red wine. (5 minutes)
02
StepBring to a simmer over medium-high heat and reduce until the liquid is concentrated to about 1/2 cup. (15 minutes)
03
StepStrain the sauce through a fine-mesh sieve, pressing gently to extract maximum flavor. Set aside.
04
StepIn a separate skillet, heat the beef stock over medium-high heat until reduced by half. (15-20 minutes)
05
StepWhisk the reduced beef stock into the blackberry wine reduction. (2 minutes)
06
StepStir in the cold butter until fully emulsified, creating a smooth, glossy sauce. Season to taste with salt and pepper. (3 minutes)
07
StepHeat a skillet (preferably cast iron) over medium-high heat until very hot. (3 minutes)
08
StepCook the venison steaks to your desired doneness, about 3-4 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). For medium, cook to 135-145°F (57-63°C). Use a meat thermometer to ensure accuracy. (8 minutes)
09
StepLet the steaks rest for a few minutes before serving, topping each with the blackberry wine sauce and garnishing with fresh blackberries. (5 minutes)
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RECIPE REVIEWS
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Damian Powlowski
Apr 26, 2025I added a pinch of red pepper flakes to the sauce for a little kick.
Reina Kuhlman
Apr 22, 2025The sauce is also delicious on duck breast!
Stewart Bayer
Mar 10, 2025I substituted raspberry jam for blackberry (due to availability) and it was still delicious!
Adan Parker
Feb 21, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Delphine Durgan
Jan 30, 2025The resting time for the venison is crucial - don't skip it!
Mathilde Bruen
Jan 18, 2025This is my new go-to recipe for venison!
Mya Gottlieb
Dec 27, 2024I made this for a dinner party and everyone raved about it. It's definitely a showstopper!
Mae Lakin
Dec 20, 2024This recipe was amazing! The sauce was so flavorful and the venison was perfectly cooked.