This rich and fruity pan sauce recipe is made with blackberry preserves, shallots, fresh thyme, and a hint of wine. The pan sauce pairs well with venison as well as elk meat.
- 1 large shallot, diced (about 1/2 cup)
- 1 garlic clove, minced
- 4 tablespoons blackberry preserves
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon fresh thyme
- 1/2 cup red wine
- 1 teaspoon of lemon juice
Heat a pan over medium-low heat and add 1 tablespoon of butter, shallots, garlic and fresh thyme frequently stirring until the shallots start to soften. Add the blackberry preserves and stir to combine. Pour in the wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in the remaining butter and lemon juice.
When preparing the venison steaks, I simply season each one with sea salt, freshly ground black pepper and a splash of olive oil. Heat a skillet over medium heat and sear the steaks on all sides until they reach an internal temperature of 125 degrees. Remove the steaks from heat letting them rest for 10 minutes bringing the temperature up to a perfect medium-rare. Using a sharp knife, slice thin strips against the grain and serve with the blackberry pan sauce. ~Enjoy!