Recipe Details
Ingredients
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2tablespoonsshallot, minced
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1teaspoonminced garlic
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3tablespoonsblackberry jam
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1cupred wine
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1cupbeef stock
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1tablespoonbutter
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salt and ground black pepper to taste
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4(1/2 pound)venison steaks
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12fresh blackberries
Cooking Directions
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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.
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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.
Cook’s Note
If sauce is too thin dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce and bring to a boil.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories359 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 4g |
19% |
Cholesterol 166mg |
55% |
Sodium 122mg |
5% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 1g |
3% |
Total Sugars 11g |
|
Protein 44g |
|
Vitamin C 8mg |
38% |
Calcium 27mg |
2% |
Iron 7mg |
38% |
Potassium 632mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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