Venison with Blackberry Wine Sauce

Ingredients

• 1 cup beef stock 
• 12  blackberries fresh
• 3 tablespoons garnish: blackberry jam 
• 1 tablespoon butter 
• 1 teaspoon garlic minced
• 4 servings salt and ground pepper black to taste
• 1 cup red wine 
• 2 tablespoons shallots minced
• 2 pound venison steaks 

Equipment

• frying pan
• sauce pan
• whisk
• sieve
• kitchen thermometer

Directions

1. 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.
2. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes.
3. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
4. 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).
5. Serve the steaks with the sauce and a few fresh blackberries.