Venison with Blackberry Wine Sauce

Ingredients and Weight:

• Venison tenderloin: 2 pounds
• Blackberry wine: 1 cup
• Red wine vinegar: 1/4 cup
• Honey: 1/4 cup
• Dijon mustard: 2 tablespoons
• Olive oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Salt and pepper: to taste
• Fresh blackberries: 1 cup (garnish)

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 3/5

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Season venison with salt and pepper.
3. In a large skillet, heat olive oil over medium heat.
4. Sear venison on all sides until browned, about 3 minutes per side.
5. Remove venison from skillet and transfer to a baking dish.
6. In the same skillet, add blackberry wine, red wine vinegar, honey, Dijon mustard, and garlic.
7. Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
8. Pour sauce over venison in baking dish.
9. Roast in preheated oven for 15-20 minutes, or until venison reaches desired doneness.
10. Remove from oven and let rest for 10 minutes before slicing and serving.

Nutritional Information (per serving):

• Calories: 350
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender and flavorful venison
• Rich and tangy blackberry wine sauce
• Elegant and impressive presentation

User Comments:

• "The venison was cooked to perfection and the blackberry wine sauce was divine."
• "A truly exquisite dish that I would definitely recommend to others."
• "The blackberry wine sauce added a unique and delicious twist to the classic venison dish."

Special Precautions and Tips:

• To ensure venison is cooked to perfection, use a meat thermometer to check internal temperature. For medium-rare, remove from oven when internal temperature reaches 135°F (57°C).
• If blackberry wine is not available, substitute with another red wine, such as Cabernet Sauvignon or Merlot.
• Let venison rest before slicing to allow juices to redistribute, resulting in a more tender and juicy dish.