VENISON WITH BLACKBERRY WINE SAUCE
A yummy way to spice up venison loin or steaks. Good with any red meat.
Provided by Web Spinner
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
- Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g
PORK CHOPS WITH BLACKBERRY PORT SAUCE
I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce.
Provided by Scott Koeneman
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
- Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
- Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 9.6 g, Cholesterol 39.2 mg, Fat 9.3 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 346.9 mg, Sugar 3.7 g
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
PORT WINE CRANBERRY SAUCE
This crimson sauce has just the right amount of tartness to complement poultry, pork and game. -Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 0 protein.
BLACKBERRY PORT WINE SAUCE
This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section.
Provided by Hey Jude
Categories Sauces
Time 30m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.
Nutrition Facts : Calories 1004.2, Fat 37.2, SaturatedFat 19.5, Cholesterol 86.9, Sodium 6050, Carbohydrate 73.7, Fiber 10.2, Sugar 41.5, Protein 18.7
PORK MEDALLIONS WITH A BLACKBERRY WINE SAUCE
Quick, easy, great flavor and done in 20 minutes. I love to serve this with Jasmine rice and on the side maybe some roasted butter nut squash. To add some of the same flavors, add some walnuts, honey and rosemary.
Provided by SarasotaCook
Categories Pork
Time 35m
Yield 8-12 2 medallions per person, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Rub -- In a small bowl, add the olive oil, vinegar and seasonings and mix well. Rub this over the pork medallions and place in a small pan and cover well with saran wrap. You can also put them in a ziploc baggie if you prefer. Let them marinate at least 2 hours up to all day.
- Pork -- Heat up a large skillet to medium high heat and add the butter and olive oil. Cook the pork 4-5 minutes on the first side and flip. It should only take 3-4 minutes on the second side. You want a nice sear on both sides and they should be medium, just a hint of pink. But cook them to the temperature you prefer. 140-145 is medium. Just don't overcook them. Remove the pork and set on a plate to the side and cover. And, remember, the pork will continue to cook a bit.
- Sauce -- now in the pan that you cooked the pork in (still on medium to medium/high heat) add the shallots and stir until they start to soften, just a minute. Then deglaze with the white wine and cook another minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth, herbs, salt and pepper and let reduce. Simmer on medium low for about 3-5 minutes as the sauce reduces. Add in the butter right at the end to make a nice glaze.
- Serve -- Plate the medallions over some cooked rice with the blackberry glaze. ENJOY!
- NOTE: If possible, I would definitely cook the rice in chicken broth and then add some fresh thyme or rosemary to tie together all the flavors, and to add some depth to the dish.
Nutrition Facts : Calories 535, Fat 35.7, SaturatedFat 12.3, Cholesterol 114.7, Sodium 478.7, Carbohydrate 11.6, Fiber 0.5, Sugar 6, Protein 35.4
ELK CHOP IN BLACKBERRY PORT SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.
PORT WINE CRANBERRY SAUCE (TASTE OF HOME)
Oh wow. Love the tartness--goes well with any poultry, pork, or game. Recipe courtesy of Taste of Home 2008 Holiday Celebrations Cookbook.
Provided by AmyZoe
Categories Sauces
Time 45m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cranberries, sugar, and wine or grape juice.
- Cook over medium heat for 10 to 12 minutes or just until berries begin to pop.
- Combine cornstarch and water and stir in cranberry mixture.
- Bring to a boil and cook and stir for 2 minutes or until the berries pop and sauce is thickened.
- Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 209.8, Fat 0.1, Sodium 2.8, Carbohydrate 51.6, Fiber 3, Sugar 44.9, Protein 0.3
PORT WINE SAUCE
Make and share this Port Wine Sauce recipe from Food.com.
Provided by Jen T
Categories Sauces
Time 10m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender.
- Stir in the cream and Port and heat gently.
- Pour over cooked chicken.
- Sprinkle with finely chopped parsley if desired.
Nutrition Facts : Calories 347.4, Fat 24.3, SaturatedFat 15.2, Cholesterol 81.6, Sodium 68.7, Carbohydrate 16.4, Fiber 0.8, Sugar 7, Protein 2.2
POMEGRANATE-PORT WINE SAUCE
I found this recipe in a cooking club of America magazine. This pairs nicely with with roasted turkey. Check out my holiday menu to see some items that pair nicely for a holiday meal.
Provided by SaffronMeSilly
Categories Sauces
Time 30m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
- Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
- Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).
Nutrition Facts : Calories 174.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 70, Carbohydrate 12.8, Fiber 0.1, Sugar 4.7, Protein 2.2
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