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Venison with Blackberry Sauce
This Venison with Blackberry Sauce is elegant enough for company but easy enough for any weeknight dinner! Venison with Blackberry Sauce is also one of the most delicious recipes in my repitoire of Venison Recipes!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 286 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2.5 lb Venison loin roast
- generously salt and pepper the loin
- 2 tsp cooking oil
- fresh blackberries for garnish
For Marinade
- 1 large shallot, chopped, about 1/2 cup
- 2 tsp chopped garlic
- 1 cup Red wine, dry
- 1 cup stock, venison or vegetable, preferably. Beef stock is too overpowering
- 1 tsp salt
- 1 tsp whole black pepper
- 1 tsp juniper berries
- 3 Tbsp blackberry jam
- 2 Tbsp demi glace
Instructions
- Rough chop shallot and garlic. Saute shallot in small saucepan, until soft. Add garlic to onions in saucepan and saute until they are fragrant and have begun to soften.
- When onions and garlic are soft and fragrant, add red wine and stock. Add whole peppercorns, juniper berry and kosher salt, a few sprigs of fresh thyme, sage and rosemary, blackberry jam and demi glace.
- Cook for 15 minutes, or so until reduced by about 1/2. Strain out solids and discard. Cool before adding to meat.
- Once marinade is cool, marinate for 10 minutes in Foodsaver bag, or marinate for 2 hours, if not using the vacuum.
- Remove loin from marinade and dry very well with paper towel.
- Place the marinade in a small saucepan and heat to boiling. Turn down to a soft boil for about 10 minutes.
- Add oil to cast iron skillet and sear all 4 sides of loin. Meat should be 125-130°F. Then remove meat to a platter and tent with foil. Allow to sit for at least 10 minutes, to let juices redistribute! Do not overcook venison! It will get dry and tough very quickly!
Cup of Yum
Notes
- Before searing, allow meat to stay out at room temperature for 30-45 minutes.
- Once venison is seared on all sides, check the temperature. It should be between 125-130°F. If meat has not come to temperature, finish in the oven, in cast iron pan until temp is correct.
- Letting me rest for 10 minutes is a crucial step.
- Leftovers will last, refrigerated for about 4 days.
- Leftovers can be frozen, if well packed, for a few months.
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
8g
(3%)
Protein
44g
(88%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
111mg
(37%)
Sodium
565mg
(24%)
Potassium
587mg
(17%)
Sugar
4g
(8%)
Vitamin A
65IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
14mg
(1%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 44g | 88% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 565mg | 24% |
| Potassium | 587mg | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.