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Ingredients
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2 tablespoons shallot, minced
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1 teaspoon minced garlic
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3 tablespoons blackberry jam
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1 cup red wine
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1 cup beef stock
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1 tablespoon butter
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salt and ground black pepper to taste
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4 (1/2 pound) venison steaks
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12 fresh blackberries
Directions
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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.
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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.
Recipe Tip
If sauce is too thin, dissolve 1 teaspoon cornstarch in 1 tablespoon wine, stir into sauce, and bring to a boil.
Nutrition Facts (per serving)
359 | Calories |
8g | Fat |
15g | Carbs |
44g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 359 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 19% |
Cholesterol 166mg | 55% |
Sodium 122mg | 5% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 11g | |
Protein 44g | 89% |
Vitamin C 8mg | 8% |
Calcium 27mg | 2% |
Iron 7mg | 38% |
Potassium 632mg | 13% |
* 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.