Venison with Blackberry Sauce
This Venison with Blackberry Sauce is elegant enough for company but simple enough for a weeknight dinner. The rich berry sauce brings out the best in the lean meat, and it pairs beautifully with roasted or pureed vegetables.
Servings 8 servings
Calories 286kcal
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
Instructions
- Rough chop shallot and garlic. Saute shallots in a small saucepan until soft. Add garlic to onions in the 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 it to the meat.
- Once the marinade is cool, marinate for 10 minutes in a vacuum 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!
Video
Notes
Before searing, allow the 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 the meat has not come to temperature, finish in the oven, in a cast-iron pan, until it reaches the correct temperature.
Letting the meat 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