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Venison with Blackberry Sauce

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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 repertoire of Venison Recipes!

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Sliced venison with on marble board with blackberry saucePin
Venison Loin with Blackberry Sauce

Look at how gorgeous this venison loin turned out! Not only is it gorgeous, but it is also thoroughly tasty!

Protecting Your Venison From Freezer Burn

  1. Cut the Vacuum Seal Roll to the correct length to accommodate your piece of meat. Seal the first side.
  2. Insert meat in the bag. Place in the vacuum and seal bar. The vacuum will remove all of the air from the bag and then seal it automatically.
  3. Identify what is in the bag and the date in the space provided on the bag, with a permanent marker.

With the help of my vacuum sealer, this Venison only needs to marinate for about 10 minutes, instead of the hours it would take usually. I can take an entire loin for a crowd or just a few slices for the family because the bags can be cut to whatever length I need to accommodate my portions! That way, I am not wasting large bags for just a few things!

How to Make the Marinade

  1. Rough chop shallot.
  2. Saute shallot in a small saucepan until soft.
  3. Chop garlic.
  4. Add onions to a saucepan.
  5. When onions and garlic are soft and fragrant, add red wine and stock.
  6. Add whole peppercorns, juniper berries, and kosher salt. Shallot and garlic chopped on cutting board. Vegetables placed in pan, sauteing. Garlic chopped. Garlic added to pan. Wine added to pan.  Spices in cup.Pin
  7. Get a few sprigs of fresh thyme, sage and rosemary.
  8. Add to marinade along with blackberry jam and demi glace.
  9. Cook for 15 minutes, or so until reduced by about 1/2. Strain out solids and discard.
  10. Cool before adding to meat.
Herbs on board. Herbs added to pan. Spices measured in cup. Solids strained from marinade. Marinade cooked down.Pin

How to Marinate the Venison

  1. Add meat to a marinating bag. Add cooled marinade.
  2. Seal the zipper seal and place the end of the retractable handheld sealer over the valve on the bag.
  3. Press firmly and press the accessory button to vacuum the air out of the bag. Marinate for about 10 minutes. And proceed with the recipe.
Marinade added to meat in marinade bag. Vacuum sealing bag to marinate.Pin

Finishing the Marinated Venison with Blackberry Sauce

  1. Remove meat from the marinating bag. Pat it very dry with a paper towel.
  2. Generously salt (I use coarse Himalayan Pink Salt) and coarse black pepper on all sides of the meat.
Drying meat with paper towel. Seasoned meat of baking sheet.Pin

Sear all sides over medium-high heat in a cast iron pan in a bit of high-temperature oil. Once seared on all sides. Check internal temperature.

We take the venison out at between 125-130°F. Then, tent the meat with foil and let it rest for at least 10 minutes.

If you are using a very large tenderloin, the meat can be finished in the oven at 350°F. Keep a close eye on the temperature. Venison does not fare well when overcooked!

We used venison from last year for this Venison with Blackberry Sauce. It is still perfect, with no freezer burn, thanks to our vacuum sealer! Try that with freezer paper.

Sliced medium-rare venison backstrap on a bed or arugula.Pin

This Venison with Blackberry Sauce is tender, juicy and delicious! The blackberries really add another dimension to the flavor profile!

We just served the Venison with Blackberry Sauce with sweet potato puree and steamed broccoli! Such an easy, healthy dinner but also elegant enough for company!

Venison is so much healthier for you than beef! It has half of the calories and a small fraction of the fat, as reported in Outdoor Life!

Sliced venison on bed of greens with saucePin

I hope you enjoyed the recipe today for Venison with Blackberry Sauce! An easy delicious meal for your family! This is the most popular venison recipe on BCC, Venison Sausages, perhaps you may like that one, as well!

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Enjoy! And have fun cooking!

Xoxo,

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Venison with blackberry sauce on a bed of arugula.Pin

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!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 286kcal
Author: Beth Neels
Cost: $8

Ingredients

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!
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Video

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

Calories: 286kcal | Carbohydrates: 8g | Protein: 44g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 565mg | Potassium: 587mg | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 6mg
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22 Comments

  1. I’ve been trying some of your recipes and they are awesome. I am becoming a venison lover! I would like to know, however, I would like to know how do “package sever deer in one evening”. I have a good knife, a meat grinder, a food saver (different brand), saw some good videos and it does seem to take a while to take out all the sinew, silver lining etc. Do you just leave it?

    Also, do you process it right away? I saw another post where they recommend “air drying” the cuts you are going to use for stewl, roast, etc and the others used for braising, grinding, etc. To freeze right away. WHat is you opinion on this? Thank you.

    1. Hi Pilar. Thanks for your comment. I’m so glad you’re liking our recipes.

      When I say package. I literally mean package. The deer are already butchered and cut into large muscle groups. We usually let them wet age in the refrigerator for a couple days in between butchering and packaging.

      So on packaging night, we have a production line where a couple people are cleaning and removing sinew and silver skins and the others are filling packages and labeling, while one person is running the vacuum packer. It depends on how many of my sons are home but the whole family gets involved in one capacity or another.

      If you’d like to read this article, it will walk you through our processing routine. https://www.binkysculinarycarnival.com/how-to-cook-venison-the-ultimate-guide/

      If you have any other questions, please let me know.

  2. 5 stars
    I have not cooked venison at home yet but boy, I want it badly now after seeing this deliciousness – I am drooling badly over here – great recipe Beth, thank you for the inspiration and for the recipe.

  3. 5 stars
    This venison looks so delicious – perfectly tender and super flavorful. It’s very rare that I’ve had the opportunity to eat venison, but I remember liking it quite a bit. I also appreciate the information about the new generation of food savers. We’ve been thinking about getting one because they relaly help cut down on freezer burn when storing meat.

    1. Yes, the FoodSaver is a life saver for me! I really love this one now that I have figured out how to utilize the new features properly! It’s awesome! Thanks Jenni!

  4. 5 stars
    Our family doesn’t hunt but I like to buy meat in bulk and then I always repackage in ziplocs to make smaller portions. Having a Foodsaver would be a great thing to have for our family. Thanks for sharing this find!

    1. Yes, I do that, too! It saves so much money, buying things when they are on sale! You definitely need a FoodSaver, Alisa! Thanks!

  5. 5 stars
    Now that looks right up my street, I adore venison and blackberries makes a perfect sauce for it. Cooked to perfection too!

  6. 5 stars
    this blackberry sauce sounds like the perfect accompaniment to venison. Love how you can shortcut the marinade time with your foodsaver as well.

  7. 5 stars
    This recipe looks so delicious! I’m sure my family would absolutely love this recipe! What lovely photos too! Looks great!

    1. Thank you Allison! I would be lost without my Foodsaver! They are so great for preserving all of my fresh produce and game meats!

  8. 5 stars
    I’d so love one of those food savers. My freezer is full of freezer bags but as you say they don’t always protect the food from freezer burn! Venison is one of my favourite game meats. It’s popular here in Italy. I’ve never made it with blackberry sauce. Sounds divine!

  9. 5 stars
    How absolutely fun. I’ve got to get one of those foodsavers!! My folks had something similar years ago and I know they loved it! I love venison and this looks so delicious, especially with the blackberry sauce!

  10. 5 stars
    Wow! I’ve never been brave enough to cook venison at home. You make it look easy and incredibly delicious — I just might have to give this a go!

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