Venison Steaks with Blackberry Sauce

By blum099

Course: main meals
PointsPlus™ Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 35 min
Level of Difficulty: Difficult

Oder the venison in advance. The blackberry sauce can also be prepared with frozen berries.

Ingredients

• 1 tsp olive oil, extra virgin
• 1 medium fennel bulb(s), thinly sliced
• 2 1/2 cup(s) radicchio, 1 small head, shredded
• 2 cup(s) blackberries
• 1/2 cup(s) vegetable broth
• 1 Tbsp thyme, fresh, 2 sprigs
• 1 Tbsp cornstarch
• 1/4 cup(s) fresh orange juice
• 12 oz raw venison, 2 (6-ounce) steaks

Details

Servings 4

Preparation

Step 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.

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