Ingredients
4
4 servings
- •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
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.
Nutritional Facts
Per 4 servings
- Calories: 359
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 1g
- Protein: 44g
- Sugar: 11g
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