venison with blackberry sauce

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat shallots, garlic, blackberry jam, and red 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.
• 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.