
Venison steak with chilli and blackberry sauce
August 20th, 2020 | main dishes
After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…
When did you go out to the forest to pick blackberries the last time? You should definitely do that again. A little exercise, fresh air and you will be rewarded with fresh, delicious blackberries. And you really don’t always have to cook jam or jelly from it, the combination with game is unique! A real treat for game lovers!
I cut the steaks from the leg, of course, it gets even finer if you use medallions from the back. If you want to cook the game stock yourself, you can find my recipe here. Otherwise you can use game stock from the glass.
Venison steak with chilli and blackberry sauce
(4 portions – preheat the oven to 180° C)
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