Marinated Venison Steaks with Blackberry Balsamic Sauce
Serves 4
Ingredients:
For the Marinade:
- 4 venison steaks (about 6 oz each)
- ¼ cup blackberry balsamic vinegar
- 2 tbsp olive oil (Tuscan herb or rosemary olive oil would be great)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- ½ tsp salt
- ½ tsp black pepper
For the Blackberry Balsamic Sauce:
- 1 cup fresh blackberries
- ¼ cup blackberry balsamic vinegar
- ½ cup beef or venison broth
- 1 tbsp honey or maple syrup
- 1 tbsp butter (or butter-flavored olive oil for dairy-free)
- 1 tsp fresh thyme leaves
- 1 small shallot, finely chopped
- Salt and pepper to taste
Instructions:
-
Marinate the Venison:
- Mix all marinade ingredients in a bowl or zip lock bag.
- Add the venison steaks and coat well.
- Cover and refrigerate for at least 2 hours (overnight is best).
-
Make the Sauce:
- Heat a saucepan over medium heat.
- Add a drizzle of olive oil and sauté the shallot until soft (about 2 minutes).
- Add blackberries, balsamic vinegar, broth, honey, and thyme.
- Simmer for 8-10 minutes, mashing some berries but leaving some whole.
- Stir in butter and season with salt and pepper.
-
Cook the Venison:
- Remove steaks from marinade and pat dry.
- Heat a cast-iron skillet over medium-high heat with a little olive oil.
- Sear steaks for 3-4 minutes per side (for medium-rare).
- Rest for 5 minutes before serving.
-
Serve:
- Slice venison steaks and drizzle with blackberry balsamic sauce.
Perfect Side Dishes
1. Roasted Garlic & Herb Mashed Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp garlic & roasted chili olive oil (or butter-flavored olive oil)
- 1 clove garlic, minced
- ¼ cup milk (or plant-based milk)
- Salt & pepper to taste
Instructions: - Boil sweet potatoes until fork-tender.
- Mash with olive oil, garlic, milk, salt, and pepper.
2. Sautéed Green Beans with Almonds
- 1 lb fresh green beans, trimmed
- 1 tbsp rosemary olive oil
- ¼ cup slivered almonds
- Salt & pepper
Instructions: - Sauté green beans in olive oil for 4-5 minutes.
- Add almonds and cook for 1-2 more minutes.
3. Blackberry & Arugula Salad
- 2 cups fresh arugula
- ½ cup fresh blackberries
- ¼ cup crumbled goat cheese (optional)
- ¼ cup chopped pecans
- 2 tbsp blackberry balsamic vinegar
- 1 tbsp Persian lime olive oil
Instructions: - Toss everything together and serve fresh.
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