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!

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

It’s Christmas in September at Binky’s house! Looky what I got! A FoodSaver® FM5200 and FoodSaver® 11″ x 16′ Vacuum Seal Roll! This will come in very handy next month, in particular, but I use my FoodSaver® all year long – To store all of the tomatoes and berries that I showed you this summer, for leftovers, and any other time I freeze or store foods.

We have owned FoodSaver® brand vacuum sealing systems for many, many years! I will tell you that every new generation we have purchased has had great improvements over the last. This one, however, is phenomenal! The last one we bought was 2 years ago and you had to seal the bags in one spot. This FoodSaver® FM5200, has 2 seperate sealing bars, for the cutting process and the vacuum sealing process. That is going to save me even more time! I am really pretty excited!

Protecting Your Venison From Freezer Burn

1. Cut FoodSaver® 11″ x 16′ Vacuum Seal Roll to the correct length to accomodate your piece of meat. Seal first side in lower sealing spot.
2. Insert meat in 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 permanent marker.

With the help of my FoodSaver® FM5200, this Venison only needs to marinate for about 10 minutes, instead of the hours it would take normally! I also just love the FoodSaver® 11″ x 16′ Rolls. 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 accomodate 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 small saucepan, until soft.
3. Chop garlic.
4. Add to onions in saucepan.
5. When onions and garlic are soft and fragrant, add red wine and stock.
6. Add whole peppercorns, juniper berry and kosher salt.
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.

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 recipe.

Finishing the Marinated Venison with Blackberry Sauce

1. Remove meat from marinating bag. Pat very dry with paper towel.
2. 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. Check internal temperature.

We take the venison out at between 125-130°F. Then, tent the meat with foil and let 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!

If you’ve been following BCC for any length of time, you know that we love our venison around here! In the years before I had my FoodSaver®, it used to take us days to package all of the deer in the fall.

We used freezer paper, so it was so time consuming!. Now that we have the FoodSaver® FM5200, we can package several deer in one evening (We have 3 hunters, with 5 tags per person, lol)! It just saves us a huge amount time! The other advantage the FoodSaver® FM5200 has over freezer paper is that it keeps our venison fresh 5x longer and helps prevent freezer burn.

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

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!

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,

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

• 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

US Customary – Metric

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!

cast iron frying pan 12″

saucepans

Fine Mesh Sieve

FoodSaver

meat thermometer

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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