Venison Filet 400x315 1.jpg

Venison Filets with Pomegranate Blackberry Mushroom Sauce

5 from 1 vote
Venison Filet 400x315 1.jpg
Print Recipe

Venison Filets with Pomegranate Blackberry Mushroom Sauce

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 360kcal
Author: AndreAnna McClean


  • 4 (4-ounce) venison filets
  • 2 cups red wine
  • 6 tablespoons butter , divided use
  • 1 cup fresh pomegranate seeds
  • 1 cup blackberries
  • 1 pint mushrooms , sliced
  • 2 tablespoons honey
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • Pinch of salt


  • Soak the filets in red wine in the refrigerator for a few hours prior to cooking or even overnight.
  • Preheat the oven to 375ºF.
  • In a large oven-safe skillet set over high heat, melt 2 tablespoons of the butter. Quickly sear the filets on both sides, about 10-20 seconds per side. Transfer the pan to the oven and cook for 5 minutes for rare, 6-7 minutes for medium, and 7-8 minutes for medium well.
  • Slice thin to serve.
  • While the meat cooks, make the sauce. Add the remaining 4 tablespoons butter, pomegranate seeds, blackberries, mushrooms, honey, vinegar, herbs, and salt to a saucepan. Bring to a boil then reduce to a simmer. Cook for 10-15 minutes.
  • Divide the mixture in half. Blend one half to yield a puree. (A handheld immersion blender works great for this.) Strain through a fine mesh strainer. Spoon the puree on top of the sliced venison.
  • Top with the reserved unblended sauce.


If you find cooking with pomegranates daunting, use this simple trick: Score the pomegranate around the center and pry open. Take each half and loosen by pulling and stretching. Turn upside down in your hand over a bowl, and hit the pomegranate with a wooden spoon. The seeds simply fall right out!


Nutrition Facts
Venison Filets with Pomegranate Blackberry Mushroom Sauce
Amount Per Serving
Calories 360 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 99mg33%
Sodium 94mg4%
Potassium 1083mg31%
Carbohydrates 28g9%
Fiber 5g20%
Sugar 20g22%
Protein 32g64%
Vitamin A 128IU3%
Vitamin C 14mg17%
Calcium 65mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blackberries Magazine Mushrooms Pomegranate Venison
Previous Post

Rutabaga Latkes

Next Post

Roasted Garlic Mashed Parsnips

Leave a Reply

Your email address will not be published.

Recipe Rating