Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

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Kimmy 1

"A yummy way to spice up venison loin or steaks. Good with any red meat."
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40 m servings 359 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note
  • If sauce is too thin dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce and bring to a boil.


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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!

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 i...

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 ...

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 ...

I cut two back straps (whole tenderloin) in to thirds, salt/peppered them, and then grilled them medium rare. Cut them into medallions, put on a platter, drizzled a little of the sauce and garn...

Sauce was amazing. Seared the venison in butter, than simmered in wine, then wrapped and broiled it in maple bacon in the oven. Topped with sautéed mushrooms, sauce and berries. Served with pota...

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 eater...

2-3 hrs not 4

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