Venison with Blackberry Wine Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 26, 2014
What a great change. Even made it so that those that have always said, "I don't like venison." all of a sudden take a second look... and a second helping. That is a good thing with picky eaters!
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Photo by Stephanie Huston

Cooking Level: Expert

Reviewed: Jan. 27, 2014
2-3 hrs not 4
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Cooking Level: Intermediate

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Reviewed: Sep. 13, 2013
Made this sauce exactly as written, including the cornstarch addition. None of the ingredients stole the show. The sauce was delicious over medium-rare grilled venison steaks. This is worthy of making for company.
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Photo by DIZ♥
Reviewed: Apr. 10, 2013
I don’t make a lot of reduction sauces, so I really didn’t know what to expect given the fact that this recipe does not contain any herbs or spices. Suffice to say, it was fabulous! I did not have any blackberry jam, but I did have a bottle of Manischewitz Blackberry Wine. I used that in place of the red wine and thickened the sauce with cornstarch. Did not add salt, but seasoned with ground white pepper. This was good over the venison, but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. Will be making this one again.
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Cooking Level: Expert

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Reviewed: Oct. 25, 2011
I braised the vension in some of the merlot to give it more flavor. I think this sauce is amazing, but it needs a little more so that there is enough for each steak. I used tenderlion pieces instead of steak and the meat was so tender with this sauce on top I fell in love.
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Photo by McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA
Living In: Baltimore, Maryland, USA

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Photo by Kimmy
Reviewed: Mar. 27, 2011
I grilled the steaks because it was a beautiful night and I much prefer the meat grilled! I hadn't made this for a long time but now looking forward to summer to enjoy this more often!
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Photo by Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada
Living In: Milverton, Ontario, Canada


 
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