Venison

Jeff processed his deer meat last week so we could feast on some of it for dinner.  On Sunday night we made Venison with a blackberry and red wine sauce accompanied by salad and roasted sweet potato.  It was delicious.  Well, guess what.  Jeff went hunting again this weekend and got another deer.  We certainly won't have a shortage of the meat for a long time.  Family members-look for some specialty venison treats over the holidays!

Emily-I am posting the recipe for you.  It is actually a pork tenderloin recipe but we thought it would be delicious with the venison.  Enjoy!

3 Tablespoons Extra Virgin Olive Oil

1 Shallot Thinly Sliced

3 Large Sprigs Thyme ( I couldn't find Thyme at our grocery store so I used marjoram and it was just as good)

1 10 oz. Bag Frozen Blackberries

1/4 Cup Dry, Fruity Wine (ex. pinot noir)

2 Tablespoons Balsamic Vinegar

2 Tablespoons Honey

1/4 Teaspoon Crushed Red Pepper

Salt and Black Pepper

Preheat the oven to 450.  In a small saucepan heat one tablespoon olive oil over medium heat.  Add the shallot and time and cook until softened (about 3 minutes).  Add 2 cups blackberries, the wine, vinegar, honey, crushed red pepper, and season with salt and pepper.  Bring to a boil then lower the heat and simmer until the liquid is reduced by half.  (about 20 min)

Meanwhile, in a large ovenproof skillet, heat the remaining 2 tablespoons olive oil over medium high heat.  Season the meat with salt and pepper and cook, turning, until browned (about 10 min). Transfer the skillet to the oven and roast the meat until done.  

Strain the sauce through a fine meshed sieve, discard the solids and then return the sauce to the saucepan and season with salt and black pepper.  Stir in the remaining berries and warm slightly over low heat.  

Divide the meat on the plate and pour the sauce on top.  Bon Appetit!