Venison Steaks with Blackberry Sauce

Total Time
45 min
10 min
35 min
Oder the venison in advance. The blackberry sauce can also be prepared with frozen berries.


olive oil

1 tsp, extra virgin

uncooked fennel bulb(s)

1 medium, thinly sliced

uncooked radicchio

2½ cup(s), 1 small head, shredded

fresh blackberries

2 cup(s)

fat free vegetable broth

½ cup(s)

fresh thyme

1 Tbsp, 2 sprigs


1 Tbsp

fresh orange juice

¼ cup(s)

uncooked venison

12 oz, 2 (6-ounce) steaks


  1. Heat oil in a large nonstick skillet over medium-low heat. Add the fennel and radicchio and cook, stirring occasionally, until very soft, about 30 minutes. Meanwhile, spray a broiler rack with nonstick spray; preheat the broiler or grill.
  2. Reserve 8–12 blackberries; combine the remainder in a small saucepan with the broth and thyme; bring to a boil, then cook until the berries are easily mashed, about 2 minutes. Transfer to a fine-mesh sieve set over a bowl; press the berries with the back of a spoon, taking care to scrape the residue from the outside of the sieve into the bowl. Return the puree to the saucepan.
  3. In a small bowl, dissolve the cornstarch in the orange juice. Add to the puree. Cook over medium heat, stirring constantly, until the mixture thickens, bubbles, and turns translucent, about 2 minutes.
  4. Broil or grill the steaks 5 inches from the heat until an instant-read thermometer inserted into the center of each steak registers 160°F for medium, 145°F for medium-rare, about 1 1/2 minutes on each side for medium-rare. Slice into thin strips.


The sauce is also delicious with chicken breasts or, if you’re really adventurous, ostrich steaks.

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