Venison with a Blackberry Reduction

This Venison with a Blackberry Reduction harmonizes with a full-bodied Cabernet Sauvignon such as our “Elevate” Cabernet Sauvignon. The rich blackberry sauce complements the wine's dark fruit and cocoa notes and the star anise in the sauce echoes the wine's subtle spice, while the savory venison balances its toasted almond and earthy undertones.

________________

COOKING TIME: 30 minutes

PAIRED WINES: “Elevate” Cabernet Sauvignon

SERVINGS: 4 people

INGREDIENTS

For the Venison:

• 4 venison steaks (about 6 ounces each)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 sprig of rosemary

For the Blackberry Reduction:

• 1 cup blackberries (fresh or frozen)

• 1/2 cup red wine (a Cabernet Sauvignon would be ideal)

• 2 tablespoons balsamic vinegar

• 2 tablespoons brown sugar

• 1/4 teaspoon ground star anise

• A pinch of salt

DIRECTIONS

1.     Prepare the Venison:

• Season the venison steaks with salt and pepper.

• In a skillet, heat the olive oil over medium-high heat.

• Add the garlic and rosemary to the skillet, then place the venison steaks in the pan.

• Cook the steaks for about 4-5 minutes on each side for medium-rare, or longer to your desired doneness.

• Remove the steaks from the skillet and let them rest.

2.     Make the Blackberry Reduction:

• In the same skillet, add blackberries, red wine, balsamic vinegar, brown sugar, ground star anise, and a pinch of salt.

• Bring the mixture to a simmer and cook until the sauce reduces by half and thickens, stirring occasionally.

• Strain the sauce to remove the blackberry seeds and pulp, if desired.

3.     Serve:

• Plate the venison steaks and drizzle them with the blackberry reduction.

• Garnish with a few fresh blackberries and a sprig of rosemary.