Venison with Blackberry Wine Sauce

Simple Recipes Venison with Blackberry Wine Sauce
Special Recipe : Simple Recipes Venison with Blackberry Wine Sauce

Summary

Simple Recipes Venison with Blackberry Wine Sauce

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

Servings 4

Integrated

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

Directions

  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.

Per Serving:

  • 358.5 calories
  • protein 44.3g 89% DV
  • carbohydrates 14.6g 5% DV
  • fat 7.7g 12% DV
  • cholesterol 166.4mg 56% DV
  • sodium 122.1mg 5% DV.

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