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Marinated Venison Steaks with Blackberry Balsamic Sauce

Marinated Venison Steaks with Blackberry Balsamic Sauce




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:

  1. 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).
  2. 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.
  3. 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.
  4. 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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Products from this recipe

Blackberry Dark Balsamic
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Rosemary Infused Olive Oil
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Butter Flavored Extra Virgin Olive Oil
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Garlic & Roasted Chili Fused Olive Oil
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Products from this recipe

Blackberry Dark Balsamic
SAVE 29%
SAVE $8.00
Rosemary Infused Olive Oil
SAVE 29%
SAVE $8.00
Butter Flavored Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
Garlic & Roasted Chili Fused Olive Oil
SAVE 29%
SAVE $8.00
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