A yummy way to spice up venison loin or steaks Good with any red meat
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
Recipe Tip
If sauce is too thin
dissolve 1 teaspoon cornstarch in 1 tablespoon wine
