Venison With Blackberry Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VENISON WITH BLACKBERRY SAUCE



Venison With Blackberry Sauce image

Easy, and so tasty. The blackberries really add to this enjoyable dish. Compliments of BBC Good Food Magazine.

Provided by JoyfulCook

Categories     Deer

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 venison steak, Thick
1 tablespoon balsamic vinegar
150 ml beef stock
2 tablespoons red currant jelly
1 garlic clove
85 g blackberries

Steps:

  • Heat the oil in a frying pan and cook the venison for 5 minutes, turn and cook for a further 2-3 minutes.
  • Lift the meat from the pan and leave to rest.
  • Add the vinegar to the pan then add in the stock, red-currant jelly and garlic stir over high heat to blend. then add the blackberries and carry on cooking until they soften, Serve with the venison, mashed potatoes and vegetables of your choice.

Nutrition Facts : Calories 141.1, Fat 7.1, SaturatedFat 1, Sodium 241.8, Carbohydrate 19.3, Fiber 2.5, Sugar 12.8, Protein 1.5

PAN-FRIED VENISON WITH BLACKBERRY SAUCE



Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

Steps:

  • Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

BLACKBERRY SAUCE



Blackberry Sauce image

Serve this easy blackberry sauce with ice cream, lemon mousse, angel food cake or sliced peaches-the list goes on!

Provided by Patsy Jamieson

Categories     Healthy Blackberry Recipes

Time 1h

Number Of Ingredients 4

3 1/2 cups fresh or frozen blackberries, (one 16-ounce package)
¼ cup sugar
¼ cup water
1 tablespoon lemon juice

Steps:

  • Bring blackberries, sugar and water to a simmer in a medium saucepan, stirring occasionally. Simmer over low heat for 5 minutes. Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until chilled.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 8.4 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 0.5 mg, Sugar 6.7 g

PAN ROASTED VENISON WITH CRUSHED BLACKBERRY-ANCHO CHILE SAUCE AND SWEET POTATO-TOASTED PINE NUT POLENTA



Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta image

Provided by Bobby Flay

Categories     main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 36

1/2 cup gin
1/2 cup Port
1 cup red wine
4 sprigs fresh thyme
8 juniper berries
4 (6-ounce) venison tenderloins
Olive oil
Salt and freshly ground pepper
Sweet Potato-Toasted Pine Nut Polenta, recipe follows
Crushed Blackberry-Ancho Chile Sauce, recipe follows
Olive oil
1 large red onion, finely chopped
2 cloves garlic, finely chopped
6 cups chicken stock, vegetable stock, or water
Salt
2 cups yellow cornmeal
1 sweet potato, cooked, peeled, and mashed
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
4 tablespoons unsalted butter
2 celery stalks, finely diced
1 medium carrot, finely diced
2 small yellow onions, finely diced
1 tablespoon black peppercorns
1 cup Port
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho chile puree, recipe follows
1/4 cup dark brown sugar
5 cups chicken stock
1 cup fresh blackberries
Salt
3 ancho chiles
3 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
  • Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
  • Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
  • Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
  • Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
  • Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
  • Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
  • Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

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

Provided by Web Spinner

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

BLACKENED VENISON STEAK WITH WINE AND CANE SYRUP SAUCE



Blackened Venison Steak With Wine and Cane Syrup Sauce image

This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off.

Provided by rotty_bt

Categories     Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 venison steak, cut about 1/2-inch thick (8oz each approx)
1/2 cup dry red wine
1/2 cup cane syrup (Steens Pure Cane Syrup recommended)
1/4 teaspoon fresh ground black pepper
4 teaspoons creole seasoning
4 teaspoons vegetable oil

Steps:

  • Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper.
  • Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
  • Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
  • Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
  • Serves 4.

Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.6, Sodium 42.2, Carbohydrate 28.2, Fiber 0.1, Sugar 27

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE



Venison Medallions With Blackberry Sage Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 medium shallot, chopped
1 1/2 cups blackberries or blueberries
1 cup strong veal stock
2 tablespoons unsalted butter, at room temperature
Coarse salt and freshly ground pepper to taste
1 to 2 tablespoons honey
2 sprigs fresh sage or 1 teaspoon ground sage
8 medallions from boneless loin of venison (3 ounces each)
3 tablespoons safflower oil

Steps:

  • To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
  • Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
  • Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
  • To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

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

Provided by Web Spinner

Categories     Venison Recipes

Time 40m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

More about "venison with blackberry wine sauce recipes"

VENISON STEAK WITH BLACKBERRY SAUCE - A PERFECT DINNER …
2017-11-27 Serve the steaks with creamy potato mash, steamed kale and blackberry sauce. Notes Frying the venison two minutes on each side will yield a rare result. If you like your meat …
From greedygourmet.com
Reviews 1
Category Main Course
Cuisine English
Total Time 30 mins
  • In the same pan, add the wine and let it bubble away until halved, which would take about 5 minutes.


VENISON RECIPES | BBC GOOD FOOD
24 Recipes. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Advertisement.
From bbcgoodfood.com


VENISON MEDALLIONS WITH CHERRY WINE SAUCE RECIPE - FOOD NEWS
Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison. Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).
From foodnewsnews.com


VENISON WITH BLUEBERRY SAUCE RECIPE | HANK SHAW
2014-11-03 Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside. Wipe the pan with a paper towel.
From honest-food.net


VENISON WITH BLACKBERRY SAUCE - BINKY'S CULINARY CARNIVAL
2018-09-24 Finishing the Marinated Venison with Blackberry Sauce Remove meat from marinating bag. Pat very dry with paper towel. Generously salt (I use coarse Himalayan Pink Salt) and coarse black pepper all sides of the meat. Sear all sides over medium high heat in cast iron pan, in a bit of high temperature oil. Once seared on all sides.
From binkysculinarycarnival.com


PAN FRIED VENISON WITH BLACKBERRY SAUCE BEST RECIPES
To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 …
From recipesforweb.com


VENISON WITH ROASTED ROOT VEGETABLES AND RED WINE SAUCE RECIPE
print recipe. 1. Preheat an oven to 180ºC/gas mark 4. Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender. 2 baby beetroots. salt. vegetable oil. 2. Meanwhile, bring a pan of salted water to the boil and add the diced root vegetables for the mash.
From greatbritishchefs.com


VENISON WITH BLACKBERRY WINE SAUCE - AZCENTRAL.COM
2014-05-16 In a saucepan over medium-high heat, heat shallots, garlic, blackberry jam, and red wine. Simmer until reduced to ½ cup of liquid, about 15 minutes. Strain liquid through a …
From azcentral.com


ROASTED VENISON WITH BALSAMIC BLACKBERRY SAUCE RECIPE - LEITE'S …
2019-12-08 In a medium saucepan over medium heat, bring the balsamic vinegar, brown sugar, orange zest, thyme, and 1 pint of the blackberries to a simmer. Cook until mixture is reduced by half, about 45 minutes. Remove the saucepan from the heat and let stand 15 minutes. Cut the remaining 12 blackberries in half.
From leitesculinaria.com


VENISON WITH BLACKBERRY WINE SAUCE - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Venison with Blackberry Wine Sauce a try. One portion of this dish contains approximately 47g of protein, 35g of fat, and a total of 604 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a ...
From fooddiez.com


VENISON WITH BLACKBERRY SAUCE RECIPE - FOOD NEWS
In a saucepan, melt 1 Tbsp butter on medium heat. Add the shallots and garlic, cooking until soft but not brown. Add the chicken stock and wine, reducing it down to 3 Tbsp of liquid. Add the balsamic vinegar, brown sugar, sage, salt, and pepper. Mix well. Now add the blackberries into the sauce, stir, and cook for about 8 minutes.
From foodnewsnews.com


VENISON WITH BLACKBERRY WINE SAUCE ALLRECIPES.COM RECIPE
Learn how to cook great Venison with blackberry wine sauce allrecipes.com . Crecipe.com deliver fine selection of quality Venison with blackberry wine sauce allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Venison with blackberry wine sauce allrecipes.com recipe and prepare delicious and healthy treat for ...
From crecipe.com


VENISON BACKSTRAP WITH BLACKBERRY SAUCE - JESS PRYLES
To make the sauce – combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt. After about 5 minutes of boiling, you should be able to ‘smash’ the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
From jesspryles.com


VENISON WITH BLACKBERRY WINE SAUCE - VENISON
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. …
From worldrecipes.org


LOIN OF VENISON WITH BLACKBERRY SAUCE - THESTAFFCANTEEN.COM
2017-01-16 Kevin Kindland. 16th January 2017. Kevin Kindland. Follow. Loin Of Venison with Blackberry Sauce. Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Loin Of Venison with Blackberry Sauce recipe a try for ...
From thestaffcanteen.com


VENISON WITH BLACKBERRY WINE SAUCE | RECIPESTY
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 ...
From recipesty.com


RECIPES FOR VENISON WITH BLACKBERRY SAUCE
Recipes: venison or elk and apricot mustard sauce recipe, venison tenderloin with wild-mushroom sauce, venison roast with cranberry sauce recipe, venison steaks with scotch sour sauce, venison steaks w/ creamy pepper & brandy sauce, venison steak with reduced cabernet and sauternes sauce, venison with blackb..
From cooktime24.com


VENISON LOIN AND BLACKBERRY SAUCE RECIPE | FOOD MAGAZINE
2011-06-02 Loin of venison 750-800g (boned weight) Sea salt 2 tbsp Black peppercorns 3 tbsp Olive oil 2 tbsp For the blackberry sauce Blackberries 225g Red wine 200ml Brown chicken or veal stock 200ml Runny honey 1 heaped tbsp Cold butter a few knobs Sea salt and freshly ground black pepper Method Preheat the oven to 220°c/gas 7.
From food-mag.co.uk


VENISON WITH BLACKBERRY WINE SAUCE
2020-11-11 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 …
From odadingrecipes.blogspot.com


VENISON WITH BLACKBERRY WINE SAUCE - ALLRECIPES.COM | VENISON …
Jun 2, 2018 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Jun 2, 2018 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


VENISON WITH BLACKBERRY WINE SAUCE | RECIPE | COOKING PORK …
Jul 6, 2018 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Jul 6, 2018 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


ROASTED VENISON LOIN WITH BLACKBERRY SAUCE | RECIPES
2016-09-23 Sear meat until very brown on all sides, 4 to 5 minutes. Remove pan from heat, and transfer venison to prepared baking sheet on top of thyme, and place in oven. Roast venison for about 40 minutes, depending on size of loin, or until a meat thermometer registers an internal temperature of 135ºF. Remove from oven, and lightly tent with foil ...
From feastmagazine.com


VENISON WITH BLACKBERRY WINE SAUCE RECIPE
Get one of our Venison with blackberry wine sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 57% Venison with Blackberry Wine Sauce Allrecipes.com Venison steaks are quickly pan-seared and served with a silky blackberry sauce.... 10 Min; 4 Yield; Bookmark . 100% Pan-fried venison with blackberry sauce …
From crecipe.com


A MIXED BERRY SAUCE FOR VENISON | WILD GAME CUISINE
Directions. Heat a stainless steel sauce pan over medium-low heat and add a tablespoon of butter. When the butter has melted and the shallots and stir until they have softened. Add the berries to the pan and continue to stir cooking for about 3-4 minutes. When the berries begin to soften, add the balsamic vinegar, honey, wine and rosemary.
From nevadafoodies.com


WHAT SAUCE GOES WITH VENISON? ⋆ 12 OF THE BEST TO TRY ⋆
The following Blackberry sauce is ideal for Venison and a popular pairing. It doesn’t require too many ingredients and can be prepared just before you cook your meat. Ingredients 2 Tablespoons of Shallot, minced 1 Teaspoon of Garlic, minced 2 Tablespoons of Blackberry Jam 1 Cup of Red Wine, 1 Cup of Beed Stock 1 Tablespoon of Butter,
From wewantthesauce.com


STUFFED VENISON TENDERLOIN WITH BLACKBERRY SAUCE RECIPE - GRIT
Blackberry Sauce: In a saucepan, melt 1 Tbsp butter on medium heat. Add the shallots and garlic, cooking until soft but not brown. Add the chicken stock and wine, reducing it down to 3 Tbsp of liquid. Add the balsamic vinegar, brown sugar, sage, salt, and pepper. Mix well. Now add the blackberries into the sauce, stir, and cook for about 8 ...
From grit.com


VENISON WITH BLACKBERRY WINE SAUCE - ALL INFORMATION ABOUT …
4 (1/2 pound) venison steaks 12 fresh blackberries Add all ingredients to shopping list Directions Instructions Checklist Step 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.
From therecipes.info


DEER STEAKS WITH BLACKBERRY PAN SAUCE | WILD GAME CUISINE
2018-11-21 The pan sauce pairs well with venison as well as elk meat. Heat a pan over medium-low heat and add 1 tablespoon of butter, shallots, garlic and fresh thyme frequently stirring until the shallots start to soften. Add the blackberry preserves and stir to combine. Pour in the wine and increase heat to medium.
From nevadafoodies.com


VENISON WITH BLACKBERRY SAUCE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Venison With Blackberry Sauce are provided here for you to discover and enjoy. Healthy Menu. Healthy Pork Fried Brown Rice Heart Healthy Diet Handout Pdf Food Network Heart Healthy Recipes ...
From recipeshappy.com


VENISON IN A BLACKBERRY THYME-SAUCE - CAST IRON CHEF
2020-05-02 But when it is, I buy it and use this recipe. You don’t have to be experienced at cooking venison to make this dish. You just brown the meat on all sides in your skillet then transfer it to the oven for 20 minutes or so. After that, it’s just making the blackberry-thyme sauce while the venison roasts in the oven. Go to the Recipe. Newer Post > Cast Iron Chef. Lemon …
From castironchef.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE - ANNABEL & GRACE
2017-11-11 1 garlic clove, crushed. 85g fresh or frozen blackberry. How to prepare. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
From annabelandgrace.com


BLACKBERRY SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
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. …
From stevehacks.com


VENISON WITH BLACKBERRY WINE SAUCE | RECIPE | VENISON RECIPES ...
May 22, 2015 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. May 22, 2015 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. May 22, 2015 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.com


THE 20 BEST VENISON RECIPES - USHFC
Venison with Blackberry Wine Sauce. Blackberries and venison is a classic combination. After all, the darker the meat, the darker the sauce should be. The sweet, sharp blackberries compliment the pan-seared venison steak perfectly. Not only does this sauce look beautiful when combined with venison, but works well with any red meat. Venison ...
From ushfc.org


RACK OF VENISON WITH BLACKBERRY SAUCE | ONE MAN'S MEAT
Ingredients. A rack of venison; Blackberries (24 or so) 4 shallots; 1 bottle of good red wine (yes, a bottle) Half a litre/1 pint of beef stock; 200 gms of green lentils
From conorbofin.com


VENISON WITH BLACKBERRY WINE SAUCE | RECIPE | VENISON, VENISON …
Dec 22, 2015 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Dec 22, 2015 - Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.co.uk


Related Search