This simple method cooks the lean meat quickly, while the blackberries provide a tangy accompaniment.
Ingredients
- 4 venison haunch steaks, about 7 oz (200 g) each
- salt and freshly ground black pepper
- 1 tbsp butter, chilled and diced
- ¼ cup blackberry wine or red wine
- ¼ tbsp red currant jelly
- 5½ oz (150 g) blackberries
How to Make It
- Pat the steaks dry with paper towels to remove any excess blood. Season well. Heat the oil and 1 teaspoon of butter in a heavy-bottomed pan over medium heat. Place the steaks in the hot pan and cook for 4–5 minutes on each side.
- Reduce the heat and cook for another 5 minutes, turning once, until well-browned. Remove the meat from the pan, cover with foil, and set aside. Then add the wine, red currant jelly, and blackberries to the pan. Bring to a boil, stirring gently to melt the jelly.
- Once the sauce has thickened, remove from the heat and whisk in the remaining butter. Do not boil the sauce again, or else the butter will separate. Serve the steaks with the sauce poured over them.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 366 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Saturated Fat 8.5 g 43% |
Trans Fat 0.0 g |
carbohydrates 6.5 g 5% |
Dietary Fiber 1.6 g 4% |
Sugars 6.5 g 7% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |