Venison fillet steaks are pan-seared and served with a smooth blackberry and red wine sauce.
If sauce is too thin, dissolve 1 teaspoon cornflour in 1 tablespoon wine, stir into sauce and bring to the boil.
I grilled the steaks because it was a beautiful night and I much prefer the meat grilled! I hadn't made this for a long time but now looking forward to summer to enjoy this more often! - 27 Mar 2011 (Review from Allrecipes USA and Canada)
I braised the vension in some of the merlot to give it more flavor. I think this sauce is amazing, but it needs a little more so that there is enough for each steak. I used tenderlion pieces instead of steak and the meat was so tender with this sauce on top I fell in love. - 25 Oct 2011 (Review from Allrecipes USA and Canada)
I don’t make a lot of reduction sauces, so I really didn’t know what to expect given the fact that this recipe does not contain any herbs or spices. Suffice to say, it was fabulous! I did not have any blackberry jam, but I did have a bottle of Manischewitz Blackberry Wine. I used that in place of the red wine and thickened the sauce with cornstarch. Did not add salt, but seasoned with ground white pepper. This was good over the venison, but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. Will be making this one again. - 10 Apr 2013 (Review from Allrecipes USA and Canada)