Entrée: United States – Venison Steak with Blackberry-Port Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Venison steaks, about 12 oz total (340 g total)
Salt and pepper to taste
1 tbsp (15 ml) butter
1 tbsp (15 ml) oil
1 cup (150 g) fresh or frozen blackberries
1 / 2 cup (120 ml) port wine (or red wine with 1 tsp (5 ml) sugar)
1 / 2 cup (120 ml) beef or game stock
1 tbsp (15 ml) balsamic vinegar (optional)
1 tsp (5 ml) fresh thyme leaves

Show original ingredient measurements

Venison steaks, about 12 oz total (340 g total)
Salt and pepper to taste
1 tbsp (15 ml) butter
1 tbsp (15 ml) oil
1 cup (150 g) fresh or frozen blackberries
1 / 2 cup (120 ml) port wine (or red wine with 1 tsp sugar)
1 / 2 cup (120 ml) beef or game stock
1 tbsp (15 ml) balsamic vinegar (optional)
1 tsp fresh thyme leaves

Instructions

1. Season and sear venison steaks in a hot pan with oil and butter; remove and rest.
2. In the same pan, add blackberries and a splash of port; mash and cook briefly to release juices.
3. Add stock and thyme, reduce until slightly thickened; for brightness add a teaspoon of balsamic if desired.
4. Strain sauce if you prefer smooth, then return to pan and whisk in a little butter to finish.
5. Plate steaks and spoon blackberry-port sauce over the top.