Venison Steaks with Blackberry Sauce
- Total Time
Oder the venison in advance. The blackberry sauce can also be prepared with frozen berries.
olive oil1 tsp, extra virgin
uncooked fennel bulb(s)1 medium, thinly sliced
uncooked radicchio2 ½ cup(s), 1 small head, shredded
fresh blackberries2 cup(s)
vegetable broth½ cup(s)
fresh thyme1 Tbsp, 2 sprigs
fresh orange juice¼ cup(s)
uncooked venison12 oz, 2 (6-ounce) steaks
- 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.
- 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.
- 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.
- 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.